For homemade crust (ingredients- 1 cup flour, 1/2 cup vegan butter, ice water). The secret to this crust is chilling the ingredients and tools. Place the flour in a mixing bowl and chill in the freezer while you are preparing the filling. Also place a pastry blender or fork in the freezer. Take the supplies out of the freezer.
Cut the Earth Balance into smaller cubes or slices and add to the flour. Using a pastry blender or fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the Earth Balance is absorbed into the flour.
Gradually drizzle ice water into the bowl, mixing with the pastry blender or fork until the dough just comes together.
Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick.
Preheat oven to 400° F.
Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to rid of excess water.
Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside.
Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion and garlic and sauté until onion is translucent.
Add potato to the skillet and cook, stirring frequently, until tender but not mushy.
Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.
Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.
Add tofu, peas & carrots, sage, and thyme and stir until combined.
Remove from heat and season to taste with salt and pepper.
Put all of filling into a deep casserole dish or individual oven-safe bowls. Put homemade crust over casserole dish. Bake for 30 minutes.
Originally Submitted
1/24/2013
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