Tofu Pot Pie
- 8 Servings
- 10 mins Prep Time
- 1 hr mins Total Time
- 410 Cal/Serving
|Total Fat 27g|
1 pkg (8 oz) Nasoya® TofuBaked, Teriyaki, cut into cubes
1/4 cup butter
5 tbsp flour
1 cup vegetable or chicken broth
1 cup milk or soy milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground sage or poultry seasoning
3 cups frozen (thawed) stir-fry vegetables
1 sheet frozen (thawed) puff pastry
- Heat oven to 400°F. Spray 8-inch square baking dish with nonstick spray.
- In 2-quart saucepan, melt butter over medium heat. Add flour, salt, pepper and sage. Stir over medium heat about 1 minute. Gradually whisk in broth and milk. Heat to boiling, stirring constantly, until thickened and bubbly. Stir in tofu and vegetables. Spoon mixture into baking dish.
- On lightly floured surface, unfold puff pastry. Roll gently into 10-inch square. Cut small slits in top of pastry. Carefully transfer crust to top of pie. Loosely crimp edge.
- Bake 30 to 35 minutes or until crust is golden brown and puffed. Let stand 5 minutes before serving.