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Tofu Pot Pie

From The Whole Soy Cookbook.

Ingredients:

• 1 cup Vegetable Stock
• 4 large Organic Carrots peeled and diced
• 1 cup Soy Milk
• 1 teaspoon Poultry Seasoning
• 1/2 teaspoon White Pepper
• 2 medium Organic Russet Potato peeled and diced
• 1/4 teaspoon Salt
• 2 cups Pearl Onions blanched and peeled
• 2 cups Frozen Peas
• 1 pound Organic Tofu (firm) cubed
• 4 Ready-Made Crusts or Pie Crust for 2 (8 inch) Double-Crust Pies

Preheat oven to 375 degrees.
In a large saucepan, combine the stock, soy milk, poultry seasoning, and pepper and bring to a boil. Add the carrots, potatoes, and salt and bring to a second boil. Reduce the heat and simmer for 5 minutes.
Add the onions, peas, and tofu and simmer, covered, another 5 minutes.
Line two 8-inch pie dishes with a pie crust each. Pour the vegetable-tofu mixture into the shells and top with the remaining 2 pie crusts. Crimp the edges decoratively and cut 3 slashes in the top of each pie.
Bake for 30 minutes, or until lightly browned. Serve immediately. (Freeze one pie, tightly wrapped, for future use, if desired.)
Servings: 12

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