Veggie Pot Pie with Tofu
Savory vegetables, tofu chunks, biscuit topping…this pot pie is a healthy version of a favorite comfort food.
Veggie Pot Pie with Tofu
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onions chopped
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 2 cups of sliced mushrooms
- 1 large carrot peeled and chopped
- 1 tablespoon of dijon mustard
- 2 cups sweet potatoes
- 2 cups white potatoes peeled and chopped into 1-inch chunks
- 3 cups of vegetable stock peeled and chopped into 1-inch chunks
- 3 tablespoons of cornstarch dissolved in ½ cup cold water
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1 package firm tofu ½-inch cubed
- 1 tablespoon soy sauce or tamari
- ½ teaspoon salt
FOR BISCUIT TOPPING:
- 2 cups of organic whole wheat pastry flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 6 tablespoon melted butter
- 1 cup of buttermilk or plain yogurt
Instructions
- Preheat oven to 400°F. Lightly oil 9 x 13 pyrex or casserole dish.
- Add olive oil to a large pot and cook onions and garlic on a medium heat for 10 minutes. Add salt, pepper, marjoram, thyme, mushrooms and mustard. Cook about 5 more minutes.
- Add sweet potato, white potato, carrots and stock. Bring to a boil. Reduce heat, cover and simmer until vegetables are fork tender (about 15 minutes).
- Add dissolved cornstarch to thicken. Add peas, corn, tofu, soy sauce, and salt, stirring frequently.
- Pour the vegetables/tofu mixture into the oil casserole dish.
FOR BISCUIT TOPPING:
- In a mixing bowl, combine flour, salt, baking powder, and baking soda.
- In a separate bowl, mix melted butter and buttermilk or yogurt.
- Combine wet and dry ingredients with a minimum of strokes.
- Drop spoonfuls of the biscuit batter over the vegetable mixture.
- Bake 25-30 minutes or until biscuits are fully cooked.
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