*  Exported from  MasterCook  *
 
                         PRISCILLA'S TOFU POT PIE:
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FILLING-----
    1 1/2   lb           Firm tofu
      1/4   c            Flour
    1       t            Salt
      1/2   ts           Black pepper
      1/2   ts           Garlic powder
    2       tb           Oil
    1 1/2   c            Onion -- chopped.
    1       c            Carrots, sliced
    1       c            Celery, sliced
    2       tb           -Water
    1       c            Peas, fresh or frozen
                         -----GRAVY-----
    3       tb           Margerine
    4       c            Mushrooms, sliced
      1/4   c            Whole wheat flour
    1       t            Salt
    1       t            Sage
    1       t            Garlic powder
      1/2   ts           Thyme
      1/2   ts           Paprika
      1/4   ts           Black pepper
    2                    -TO:
    3       c            -Water
                         -----CRUST-----
    1 1/2   c            Whole wheat pastry flour
      1/2   c            Wheat germ
      1/2   ts           Salt
      1/2   c            Margerine
    6       tb           -Cold water
 
   Cut the tofu into 1/2 cubes.  Mix the flour, salt,
   pepper and garlic powder.  Add the tofu cubes and toss
   till coated.  Saute in a large skillet with the 2
   tablespoons oil. When tofu is golden and crisp, stir
   in the chopped onion.  Continue cooking 3 minutes,
   then add the carrots, celery, peas, and water. Cover
   the pan and cook over medium heat. Stir gently, every
   minute or so, till the carrots are just tender. Remove
   from heat and stir in:
   
   Melt margerine in a large saucepan, then add the
   sliced mushrooms. Cover pan and saute over medium heat
   till mushrooms are soft.  Stir in flour and seasonings
   and cook over low heat 2 to 3 minutes.  Whisk in water
   and simmer, uncovered, till gravy is thickened - about
   10 minutes. Mix half the gravy into the tofu and
   vegetables.  Set remainder aside.
   
   For CRUST: Combine flour, wheat germ, and salt and
   stir to mix.  Cut in margerine till mixture resembles
   coarse cornmeal.  Add cold water all at once and stir
   just enough to form dough into a ball.  Divide in half
   and roll first half out on a floured surface.  Place
   in a 10-inch pie plate. Roll out remaining half of
   dough and set aside.
   
   Spread tofu and vegetable mixture into the dough-lined
   dish (this was too much for my 9 inch casserole dish.
   Since it didn't fit, I reserved something like 1 1/2
   to 2 cups as a topping for when it was cooked, as a
   sortof makeshift gravy.  Using a larger pan would
   probably work as well, if not better)..  Pour
   remaining gravy over top and cover with top crust.
   Fold edges of top and bottom crusts together and pinch
   to form edge. Cut 4 to 6 1-inch slits in top crust to
   allow steam to escape (my method is to just flatten
   pieces of dough and place over pie. Where the pieces
   overlap there is usually a gap of some sort for steam
   and juices to bubble through). Bake in a preheated 400
   degree oven for 20 minutes. Reduce heat to 350, and
   bake an additional 20 to 30 minutes, till crust is
   nicely browned.
   
   Hints: If there is way too much gravy for you to fit
   in your casserole pan, leave out the excess and serve
   over individual pieces as you serve it.
   
   (serves 8 to 10)
   
   This is from Karen Davis' cookbook A Poultryless
   “Poultry” Potpourri, from United Poultry Concerns
   (contact Karen Davis at (301) 948-2406).
   
   From: tara@starburst.umd.edu (Tara McDermott)
  
 
 
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