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Receta Tofu Pot Pie
by Global Cookbook

Tofu Pot Pie
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Ingredientes

  • 3/4 c. Barley flour or possibly unbleached white flour
  • 1/2 c. Whole wheat flour or possibly whole wheat pastry flour
  • 1/2 tsp Salt
  • 3 Tbsp. Oil
  • 1/4 c. Water
  • 2 1/2 c. Vegetable broth
  • 3 c. Diced potatoes
  • 1 c. Finely minced carrot
  • 1/2 c. Minced onion
  • 1 c. Frzn green peas, corn kernels, or possibly minced celery (or possibly combination of any of these equaling 1 c.)
  • 1/2 c. Minced mushrooms (opt)
  • 1/4 c. Flour
  • 1/4 tsp Pepper
  • 1/2 tsp Poultry seasoning
  • 1/2 c. Soy lowfat milk or possibly water (filling tastes much richer with soy lowfat milk)
  • 1 pkt Extra-hard tofu, liquid removed, patted dry and cut into cubes (10.5 ounce or possibly 16 ounce)
  •     Salt to taste

Direcciones

  1. Krizmanic.
  2. Crust: Mix together flours and salt. Stir in oil and fold in water.
  3. Refrigeratedough while making filling.
  4. Filling: In a large saucepan, bring vegetable broth to a boil over medium-high heat. Add in potatoes, cover and cook 5 min. Add in carrots, onions, and celery. Cover and cook 3 min. Add in peas and-or possibly corn and mushrooms. Cover and cook 2 min or possibly till tender.
  5. Combine flour, pepper and poultry seasoning. Add in soy lowfat milk or possibly water and beat together well. Gradually add in to vegetable mix, stirring well.
  6. Over medium-high heat, stir constantly for about 3 min, or possibly till mix is thickened and bubbly. Remove from heat, stir in tofu, and salt to taste.
  7. To assemble: Heat oven to 350'F. Roll out dough to fit over the top of a 9" square casserole dish. Spoon tofu-vegetable mix into casserole dish and cover with crust, cutting off any extra dough and folding over and pinching edges to seal. Cut 4 or possibly 5 slits on top.
  8. Bake for about 40 min, or possibly till crust is done.