Creamy Tofu Pot Pies
2 T. vegetable oil
1 pkg. extra firm tofu, drained, pressed, and diced into 1/4 inch pieces
1-2 t. nutritional yeast
1 medium onion, diced
1 stalk celery, diced
1 c. frozen vegetable blend (peas, carrots, and corn), defrosted
3 T. vegan margarine
3 T. all-purpose flour
3 c. vegetable broth or water
¼-½ t. Bell’s Seasoning®
8-10 puff pastry shells
¼-½ c. fresh parsley
Preheat the oven to the temperature called for on the package of the puff pastry shells.
In a large pan, heat the vegetable oil and sauté the diced tofu in the the oil until crispy. With a slotted spoon, remove the crispy tofu pieces from the hot oil, drain on paper toweling, sprinkle with the nutritional yeast and toss to coat.
To the pan with the oil, add 1 tablespoon of margarine and sauté the onion and celery until soft, about 5-8 minutes. While the onion and celery are cooking, bake the shells according to the package directions. Set aside while you prepare the rest of the filling.
To the onion and celery mixture, add the remaining margarine, melt it down, then stir in the flour, coating the vegetables. Cook until the mixture is thick but still smooth, about 2-3 minutes, then stir in the stock and cook, stirring continuously, until nicely thickened.
When the “gravy” is the desired consistency, add the defrosted vegetables, the tofu, and Bell’s Seasoning® and heat until everything is steaming and hot. Finally, stir in the chopped parsley.
Spoon generously into the baked pastry shells and serve with cranberry sauce and mashed potatoes topped with additional filling, if you like.