Tofu-vegetable Pot Pie

  • on August 25, 2010
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Ingrients & Directions

1 c Apple juice or white wine
1 c Onion; sliced
2 Garlic cloves; minced
2 c Zucchini; sliced
2 Red bell peppers; seeded
-and chopped
2 Green bell peppers; seeded
-and chopped
1 c Carrots; sliced
1 c Swiss chard; chopped
1 c Corn, frozen
1/2 c Peas, frozen
4 oz Tofu, firm; cubed
Salt and pepper to taste
1/2 ts Thyme
1/4 ts Cayenne
Basic Biscuit Crust

Preheat oven to 350 degrees. Coat an 8-cup casserole dish with vegetable

In a heavy pan over medium-high heat, heat juice or wine until simmering;
add onion and garlic. Cook, stirring, 3 minutes. Add zucchini, peppers and
carrots; cover and cook 5 minutes. Add chard, corn, peas and tofu; cook,
uncovered, 2 minutes. Remove from heat and season with salt, pepper, thyme
and cayenne.
Pour into prepared casserole dish. Top with Basic Biscuit Crust. Do not
seal edges. Bake 30 to 40 minutes, or until crust is golden brown. Serves

Per serving: 224 cal; 7 g prot; 4 g fat; 38 g carb; 8 mg chol; 444 mg sod;
4 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE


8 Servings

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