Vegetable-Tofu Pot Pie

Name: Vegetable-Tofu Pot Pie
Ingredients: 1 10 inch pie crust (flaky is best); 1-2 med/large potatoes, peeled and in small cubes; 1 cup frozen/fresh/or canned peas; 2-3 carrots, sliced; 1 large package of extra firm tofu, drained and cubed; 1/2 cup celery (optional); 1/4 cup or 1 small can mushrooms (optional); 1 large onion, diced; 2 large bay leaves; 2 (non-tomato based) vegetable bouillon cubes; 3 cloves chopped garlic

11 ingredients

1 steps

Ingredients

1 10 inch pie crust (flaky is best)
1-2 med/large potatoes, peeled and in small cubes
1 cup frozen/fresh/or canned peas
2-3 carrots, sliced
1 large package of extra firm tofu, drained and cubed
1/2 cup celery (optional)
1/4 cup or 1 small can mushrooms (optional)
1 large onion, diced
2 large bay leaves
2 (non-tomato based) vegetable bouillon cubes
3 cloves chopped garlic

Directions

1

{"0":"First, saute the onion in vegetable oil or solid spread in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8-10 ounces of hot water, and add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for 20-30 minutes, until the potatoes are cooked through and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water. Remove the bay leaves.","2":"When mixture is done, spoon it into the pie crust, and bake (open top) for 30 minutes at 350 degrees. Make sure the crust does not burn."}