Tofu Pot Pie - Series 5
I learned this recipe from Sarah La Penta, a cooking instructor from
Connecticut. I was assisting her in a cooking class at a conference where
her subject matter was "Fun Foods". This is an easy-to-make family casserole
that will win you raves.

What You'll Need

Pastry:
2 cups whole wheat pastry flour
1⁄2 cup yellow cornmeal
1/8 teaspoon sea salt
2 teaspoons grated lemon zest
1/3 cup light olive oil
1⁄2-2/3 cup plain soymilk or spring or filtered water

pot pie:
light sesame oil
1 lb tofu, extra firm style, 1/2-inch cubes
1 cup onion, diced
1 carrot, diced
1-2 cup broccoli, small florets
1 cup fresh corn kernels
1 cup fresh or frozen peas
1 cup cauliflower, small florets
1-2 cup spring or filtered water
2 tablespoon kuzu, dissolved in a small amount of cold water
soy sauce
generous pinch powdered ginger

Instructions
Prepare pie crusts by combining flour, cornmeal, salt and lemon zest in a
mixing bowl. Cut in oil with a fork or pastry cutter until the texture of
wet sand. Slowly add water, mixing, until the dough just gathers. Divide
the dough into two equal pieces. Roll each one between waxed or parchment
paper. Set aside. Heat a small amount of oil in a skillet and brown tofu
cubes. Set aside.
Heat a small amount of oil in another skillet and saute onions 2-3 minutes.
Add balance of vegetables and saute until crispy tender. Add tofu cubes,
season lightly with soy sauce and add water. Bring to a boil and stir in
dissolved kuzu until a thin glaze forms over the entire mixture. Stir in
powdered ginger and set aside.
Preheat oven to 350o. Place one crust in pie plate and without stretching
dough, press into pan. Prick surface with a fork in several places. Spoon
filling into pie shell and lay second crust over top. Crimp edges of both
crusts between fingers and thumb, creating a crimped edge to the crust.
Pierce the top crusts in several places to allow steam to escape and bake
for 40-45 minutes, until crust is golden and filling is bubbling. Serve hot.
Makes 6-8 servings.