SAVORY MUSHROOM TOFU PIE
A mushroom, onion, sour cream and tofu pie from Almost Vegetarian. Fast to make the filling. Use your favorite savory pie dough or phyllo dough for the crust. Freeze the extras if you make more than one. The pie raw will keep up to three months frozen or 3 days if refrigerated. Note you can make ahead the filling up to two days.
Provided by drhousespcatcher
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 119.1, Fat 5, SaturatedFat 0.8, Cholesterol 2.9, Sodium 37.1, Carbohydrate 13.2, Fiber 1.5, Sugar 5.3, Protein 7.2
MUSHROOM, TOFU, AND NOODLE STIR-FRY
A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.
Provided by Bren
Categories World Cuisine Recipes Asian
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
- Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
- Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
- Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
- Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 82.9 g, Fat 18.8 g, Fiber 7.3 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 2169.3 mg, Sugar 6.6 g
TOFU VEGETABLE POT PIE
I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.
Provided by Jessica
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
- Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
- Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
- Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 20.2 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 7.1 g, Sodium 277.6 mg, Sugar 2.2 g
MUSHROOM MAPO TOFU
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
Provided by Ching-He Huang
Categories Dinner
Time 18m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
- Mix all of the sauce ingredients together in a jug.
- Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
- Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.
Nutrition Facts : Calories 233 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium
BIG BISCUIT MUSHROOM AND TOFU POT PIE
This gorgeous pie is a definite crowd-pleaser. The golden biscuit crust sits atop a creamy filling chock full of savory mushrooms and crumbled tufu. It's so hearty and satisfying, no one will miss the turkey.
Provided by ElizabethKnicely
Categories Pot Pie
Time 2h15m
Yield 1 pot pie, 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 424.6, Fat 22.9, SaturatedFat 11.1, Cholesterol 43, Sodium 1153.4, Carbohydrate 44.6, Fiber 2.7, Sugar 4.1, Protein 12
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