Vegan Tofu Pot Pie

Tofu, nutritional yeast and soy sauce.  It's a trinity of deliciousness.  And here, it's all wrapped up in one pot pie.  Watch it quickly disappear once it reaches the table.  

The best part--there's no pie crust!  I hate making pie crust.  It's labor intensive, makes a mess, and mine never turns out flakey.  In this respect, I am definitely not my grandmother.  She had a way with pastries.  Whether you have a way or not, it won't have an impact on making this family pleasing entree.  

We enjoyed this hearty meal with baked sweet potatoes and broiled asparagus, but it is also very good completely on its own.  Cover it in gravy, add some different vegetables, make it your own, but don't leave out the trinity!

 

 

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Vegan Tofu Pot Pie

⅓ cup all-purpose flour

¼-⅓ cup nutritional yeast

1 tsp granulated garlic

½-1 tsp salt

1 14 ounce package extra firm tofu, cubed

½ cup olive oil

½ large onion, cut into crescents

1 Tbsp soy sauce

1 stalk celery, diced

½ cup mushrooms, chopped

1 cup frozen mixed vegetables

1 ½ cup vegan baking mix (I used Reduced Fat Bisquick)

1 cup vegan milk or water

1. Preheat oven to 375 F. Grease a 1.5 quart circular casserole dish.  In a sealable plastic bag with no holes, mix flour, nutritional yeast, granulated garlic, and salt. Add cubed tofu, seal bag and shake it.  

2. Add olive oil to large skillet, and dump the entire contents of the bag into the skillet (tofu and all the extra flour mixture).  Turn skillet to a high heat until it starts bubbling a bit and then, turn down to medium.  Flip tofu and add onions.  Cook until the tofu's breading turns a golden brown on most sides.  Then, add soy sauce, celery, frozen vegetables and mushrooms.  Cook for about 3 more minutes and taste.  Adjust seasonings (more soy sauce, salt, nutritional yeast, etc).

3. In a separate bowl, mix baking mix with vegan milk or water.  It should be somewhat soupy.  Transfer the contents of the skillet into the greased 1.5 quart casserole dish, and pour the baking mix over it.  Spread it so it covers all the vegetable-tofu goodness.

4. Bake pot pie in oven at 375 F for 35 minutes or until the top is golden brown.  Remove and let it rest for 5-10 minutes before serving.

 

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