Tofu Pot Pie

Mmm...comfort food to the max: steaming, gravy-laden vegetables encased in a golden piecrust.

INGREDIENTS

2 tsp. sesame oil
1 onion, diced
2 cups button mushrooms, brushed and quartered
1 carrot, sliced into thin 1/2 moons
2 stalks celery, cut into 1/2 inch pieces
1 small turnip, cubed
1/2 cup green peas
1 cup extra firm tofu, drained and cubed
1/2 tsp. dried sage
1 1/2 tsp dried thyme
2 Tbsp. shoyu or tamari soy sauce
1 1/2 cups vegetable broth
2 Tbsp. kuzu, dissolved in 1/4 cup cold water

PIE CRUST

2 cups whole wheat pastry flour
1/2 tsp. sea salt
1/3 cup safflower or sunflower oil
1/2 cup cold water

Preheat oven to 350° F. Heat sesame oil in a large skillet and sauté onions and mushrooms with a pinch of sea salt. After five minutes, add remaining vegetables and sauté 5 more minutes. Add tofu, herbs, shoyu and broth. Add kuzu and stir until thickened. Remove from heat and set aside to cool.

Prepare pie crust by combining flour and salt in a large bowl. Add oil and mix through with a fork. Slowly add water, adding just enough to bind dough. Divide dough in half and shape into two balls. Roll each ball between two sheets of waxed or parchment paper to create two 9 inch circles. Line a glass pie plate with one round of dough. Pour tofu-vegetable mixture into crust. Cover with remaining dough and crimp edges. Make several slits in top crust or cut out a few leaf shapes to ventilate pie. Bake at 350° F for 40 minutes or until crust is golden and vegetables are fork tender.

Serves 6

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