Vegetable Pot Pie (with tofu)

Tofu Pot Pie

1/3 cup margarine, or butter
1/3 cup all purpose flour
1/2 cup onion, chopped
1 cup broccoli, chopped and trimmed
½ tsp salt
¼ tsp pepper
2 cups vegetable broth
2/3 cup milk
1 package firm tofu, cubed (optional)
1 package (10oz.) frozen mixed vegetables

Celery Seed Pastry:
2/3 cup +2 tbsp shortening
2 cups all purpose flour
2 teaspoons celery seed
1 tsp salt
4 to 5 tbsp water


  1. Heat margarine over low heat until melted. Blend in flour, onion, broccoli, salt and pepper.
  2. Cook over low heat stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk.
  3. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in tofu and frozen vegetables; turn off heat.
  4. Prepare Celery Seed Pastry: Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl.
  5. Gather pastry into ball. Roll 2/3 of pastry in 13 inch square on lightly floured surface.
  6. Pour veggie mixture into 13”x9” pan. Place dough over filling, roll edges under; Cut slits in center to allow steam to escape. Cook uncovered in 400* oven until crust is brown, 30-35 minutes. 6 servings

*Alternate Crusts: Roll out a can of biscuits or crescent rolls on top of the pie or use a pre-made pie crust.


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