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Veggie Pot Pie with Tofu

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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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