Ingredients
2 batches pie crust (one for bottom and one for top)
8 oz (about half a package) firm or extra-firm tofu, cubed
2 cups chopped vegetable mix (peas, carrots, green beans, corn -- can be fresh or frozen, just use whatever you've got)
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cups low sodium vegetable broth
1 cup milk (I often use soy or almond milk, which work fine.)
2 tablespoons flour
1 teaspoon curry powder (I use Badia brand -- the yellow Jamaican-style kind -- even when it means buying it in bulk on Amazon.)
1/2 cup chopped onion
1/2 cup chopped celery
1 cups low sodium vegetable broth
1 cup milk (I often use soy or almond milk, which work fine.)
2 tablespoons flour
1 teaspoon curry powder (I use Badia brand -- the yellow Jamaican-style kind -- even when it means buying it in bulk on Amazon.)
1 tablespoon dried parsley
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
Directions
1. Pre-cook one pie crust and set aside to cool -- can be several hours in advance or just before making filling. Put remaining pie dough in a sealed container in the refrigerator.
2. Preheat oven to 400 degrees F.
3. In a saute pan, lightly brown the tofu (butter/oil optional). Set aside tofu, add a tablespoon of butter to pan and sweat the onion and celery. In a second small saucepan, start to heat the broth and milk. Add another tablespoon of butter and all the remaining vegetables to the celery mix, and heat through, cooking out as much water as possible. Whisk the flour and curry into the milk and cook until thickened. Season with parsley, salt and pepper. Add the tofu back in to the saute pan with the vegetables. Fill cooled pie crust with as much vegetable/tofu mixture as it can comfortably hold, then pour in milk mixture to fill in and top off (do not overfill or it can bubble over through the crust). Roll out remaining pie dough into a sheet and lay it across pot pie. Pinch edges shut, trim off excess, and cut four 1-2 inch slits in the center of the crust to let out steam. Place into the oven and cook until top of pie has browned lightly and the mixture is hot and bubbly, about 25 minutes. (You can use extra vegetable mixture, milk gravy, and dough to make tiny pot pies and freeze them for later. Alternately, you can cook excess pie dough in ramekins and make them into little tarts for dessert.)
[ETA 2/22/20: I've changed how I make the gravy and wanted to make note. I make a cup of broth with vegetable Better Than Bouillon then add corn starch instead of flour. No milk. Resulting concoction is very salty but more flavorful than most broths, so I compensate by under-salting the tofu/veg mixture and the finished product evens out. Don't use all the gravy. Put tofu/veg mixture in the pie crust first, then add gravy so that it fills in around it. It shouldn't cover the veg entirely.]
3. In a saute pan, lightly brown the tofu (butter/oil optional). Set aside tofu, add a tablespoon of butter to pan and sweat the onion and celery. In a second small saucepan, start to heat the broth and milk. Add another tablespoon of butter and all the remaining vegetables to the celery mix, and heat through, cooking out as much water as possible. Whisk the flour and curry into the milk and cook until thickened. Season with parsley, salt and pepper. Add the tofu back in to the saute pan with the vegetables. Fill cooled pie crust with as much vegetable/tofu mixture as it can comfortably hold, then pour in milk mixture to fill in and top off (do not overfill or it can bubble over through the crust). Roll out remaining pie dough into a sheet and lay it across pot pie. Pinch edges shut, trim off excess, and cut four 1-2 inch slits in the center of the crust to let out steam. Place into the oven and cook until top of pie has browned lightly and the mixture is hot and bubbly, about 25 minutes. (You can use extra vegetable mixture, milk gravy, and dough to make tiny pot pies and freeze them for later. Alternately, you can cook excess pie dough in ramekins and make them into little tarts for dessert.)
[ETA 2/22/20: I've changed how I make the gravy and wanted to make note. I make a cup of broth with vegetable Better Than Bouillon then add corn starch instead of flour. No milk. Resulting concoction is very salty but more flavorful than most broths, so I compensate by under-salting the tofu/veg mixture and the finished product evens out. Don't use all the gravy. Put tofu/veg mixture in the pie crust first, then add gravy so that it fills in around it. It shouldn't cover the veg entirely.]
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