Quench MagazineTofu Pot Pie | Vegetarian | Quench Magazine

Ingredients

• 3/4 c Barley flour or unbleached white flour
• 1/2 c Whole wheat flour or whole wheat pastry flour
• 1/2 t Salt
• 3 tb Oil
• 1/4 c Water
• 2 1/2 c Vegetable broth
• 3 c Diced potatoes
• 1 c Finely chopped carrot
• 1/2 c Chopped onion
• 1 c Frozen green peas, corn kernels, or chopped celery (or combination of any of these equaling 1 cup)
• 1/2 c Chopped mushrooms (opt)
• 1/4 c Flour
• 1/4 t Pepper
• 1/2 t Poultry seasoning
• 1/2 c Soy milk or water (filling tastes much richer with soy milk)
• 1 pk Extra-firm tofu, drained, patted dry and cut into cubes (10.5 oz or 16 oz)
• Salt to taste