Last night I celebrated a rite of passage. I burnt the pot pie for dinner. Though mine may have had tofu instead of chicken, I nonetheless proudly stood among the ranks of housewives who have come before me–those hard working moms who spent the afternoon rolling out the dough, sauteing the veggies and stirring the rue, only to have the whole dinner burn when they ran out to do carpool, played with the kids or in my case, coached 35 elementary school girls in a running club.
Lucky for me, it’s pretty hard to ruin a pot pie. Two hours after I was supposed to remove the pot pie from the oven, it still tasted delicious. Anyone want to come clean the baking pan, though?
TOFU POT PIE
Crust:
1 cup + 2T whole wheat flour
8T of cold butter, cut into bits
4T ice water
Process the flour and butter in the food processor for a few seconds. Return the mixture to a bowl and add the ice water. Knead it with your hands until it forms a ball and store it in the fridge for an hour or the freezer for 1/2 hour.
Filling:
1 diced onion
3 cloves garlic
1 cooked and diced potato
1 package of frozen mixed veggies: peas, carrots, green beans and corn
1 T olive oil
1 package of firm tofu, diced
Saute the onion and garlic in olive oil until lightly brown. Add the veggies and saute until lightly cooked (and no longer frozen). Add the tofu and saute a few minutes more.
Rue:
1 cup of vegetable broth or water
3T soy sauce
2T whole wheat flour
Bring the liquid and soy sauce to a boil. Add the flour slowly and whisk it in. It’s okay if there are some clumps. Let it simmer for 5 minutes until it thickens. Pour the rue over your veggie mixture.
Remove the dough and place on a counter lightly sprinkled with flour. Divide the dough into two sections and roll each one out to the size of your dish (mine was about 6×8). Place one into the bottom of the dish. Pour the veggie mixture over the dough and add the other dough to the top. Bake at 350 for 45 minutes. That’s right, 45 minutes. Set your oven timer.
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