Savory Mushroom Tofu Pie Recipes

SAVORY MUSHROOM TOFU PIE

Steps:

• If using savory dough, prepare it.
• Heat oven to 400°F
• Place the oil in a skillet [note you can use water for this step if you want to reduce the fat] over med high heat. Add onion, leek, scallion, and ginger and sauté over medium heat until the veggies are limp. Add the vinegar and stir until evaporated.
• Add the mushrooms and saute until they give up the liquid, approx 4 minutes. Remove from heat.
• Process the tofu and sour cream until smooth. Blender or food processor, your choice. Turn into a large mixing bowl and add the mushroom mix with a slotted spoon then stir to blend.
• If using savory dough, roll the dough on a 12 inch square of parchment paper into a 10 inch round. Pile the filling in the center and spread out leaving a two inch margin all around. Bring the dough up around the sides as if you were going to encase the filling but leave a 6 inch window. Crimp the dough around the sides to hold in place. Transfer to a baking sheet or a preheated stone. Bake until crust is golden brown and the filling is set, about 40 minutes. If the crust browns before the filling is set, cover with foil and continue to bake at 300°F for about 10 more minutes.
• Notes: I personally found this needed a bit more spices. I used Lemon Pepper, Salt, Italian seasoning, a bit of wasabi powder, turmeric (made it a nice gold), and threw in some sliced tomatoes when I blended it. You want amounts? I will jiggle it some more and post corrections. Note I have a strong taste for strong tastes. This is fine with out it but if you like spice play around with it. Also I have used Ricotta cheese [no fat] in place of the sour cream. I have not tried with soy cheese yet.

SPINACH AND MUSHROOM TOFU QUICHE

Steps:

• Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
• Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
• In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
• Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

BEST TOFU POT PIE

Steps:

• Golden Gravy:.
• Toast Flour in a large pan over medium low heat until it smells and looks toasted. Remember to stir frequently.
• Stir in yeast and oil. Cook for a few minutes while stirring until bubbly.
• Add water and soy sauce, whisking until mixture thickens.
• Season with salt and pepper to taste.
• Can be made ahead and stored in refrigerator.
• Filling:.
• Combine: flour, yeast, salt, garlic powder in a small bowl.
• Cut Tofu in 1/2" cubes.
• Toss tofu in flour mixture to coat.
• Heat a skillet with oil and saute tofu until lightly browned.
• can be made 1-3 days ahead and stored in refrigerator.
• Heat skillet w/ 2 T. oil cook onions until soft, add celery, tofu, and other vegetables of your choosing.
• Combine with Golden Gravy.
• Place filling in pastry shell and cover with pastry shell.
• Crimp edges of the two shells together and puncture the top crust to allow steam to escape.
• Bake at 375 degrees for 30 to 40 minutes until top is lightly browned.

BIG BISCUIT MUSHROOM AND TOFU POT PIE

Steps:

• Roasted Garlic: Preheat the oven to 400°F.
• Cut off the top 1/4-inch of the garlic heads, then drizzle with a little oil and sprinkle with a pinch of salt. Wrap the heads tightly in aluminum foil, then place in the oven for 45 minutes. Squeeze cloves from the skins and reserve cloves.
• MAKE BISCUIT DOUGH:.
• Whisk together flour, baking powder, and 1 teaspoon kosher salt. Cut the butter into the flour mixture with a food processor, pastry cutter, or your hands. Add the milk and gently kneed until dough just comes together. Wrap dough in plastic wrap and refrigerate until ready to use.
• MAKE FILLING:.
• Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it simmers. Add onions, 2 1/2 teaspoons kosher salt and 1 teaspoon pepper, and saute until golden, about 15 minutes. Slice mushrooms and add to onions along with tofu, soy sauce, sage, thyme, and roasted garlic cloves, then cook, stirring occasionally, until all the liquid put off by mushrooms has evaporated, about 15 minutes.
• Whisk 3 tablespoons flour into vegetable or mushroom stock, then whisk into skillet with mushroom mixture. Bring liquid to a boil and boil until slightly thickened, about 10 minutes. Transfer filling to 3-quart baking dish.
• BAKE POT PIE:.
• Line work surface with plastic wrap, then place dough on top and cover with another layer of plastic wrap. Roll dough into a rectangle 1 inch larger on all sides than baking dish. (Dough will be about 1 inch thick.) Using plastic wrap as a guide, transfer dough to top of filling. Cut 6 steam vents in dough, then brush with additional 2 tablespoons milk. Bake until dough is golden brown and filling is boiling, about 30 minutes. Let pot pie cool 10 minutes before serving.