Last week, it rained and rained and rained. It was grey and gross and completely terrible. It rained so much that my poor roof couldn’t take it anymore; I woke up one morning to find a big chunk of my ceiling on the floor. It was literally raining in my kitchen. Awesome.

Comfort food was totally a necessity. And what says comfort more than pot pie stuffed full of rich, spicy curry?

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If you’re looking for a quick weeknight meal, the curry filling is delicious over rice. I made it extra thick, so it would hold up when I sliced into my pie, and it’s heavily spiced but not spicy. Baked inside of a buttery pie crust, it’s absolutely delicious. Rich, cozy, and perfect for the fifth consecutive day of rain.

It’s full of pantry staples, so I didn’t even have to go out in the rain to buy ingredients. Score!

The filling is really simple. It’s basically onion, potato, carrots, peas, and just about every spice under the sun. Instead of chicken, I used tofu and I loved the way it came out!

It was my first time using Mori-Nu tofu, and I really liked it. It’s made inside an airtight, shelf stable package so it doesn’t require refrigeration (it’s the tofu I mentioned recently when I did my pantry makeover). It keeps for a year, so it’s definitely handy to have around! Since it’s never pressed or drained, it’s technically all silken tofu – even though it comes in different varieties. I used the organic firm tofu, and the texture was amazing! It’s custardy and not spongey at all. It reminded me a lot of the texture of fresh mozzarella. It also did a great job at soaking up the flavors in the curry sauce.

Tofu Curry Pot Pie

Name: Tofu Curry Pot Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 tablespoonsb olive oil/b; 1 bonion/b, finely chopped; 1 tablespoon freshly bgrated ginger; /b clovesb garlic/b, minced; 1 1/2 teaspoonsb cumin/b; 1 teaspoon bturmeric/b; 1 teaspoon bpaprika/b; 1/2 teaspoon bmadras curry powder/b; 1 tablespoon bdouble-concentrated tomato paste/b; 2 tablespoonsb flour/b; 2 1/2 cups bwater/b; 1/2 blemon/b, juiced; 2 bpotatoes/b, chopped; 2 bcarrots/b, chopped; salt and pepper; 1 package bMori-Nu Firm Organic Tofu/b; 1 cup frozen bpeas/b; 1/4 cup bcilantro/b, chopped; 1 double bpie crust/b (unbaked); 1 begg/b, beaten

Yield: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients

2 tablespoons[b] olive oil[/b]
1 [b]onion[/b], finely chopped
1 tablespoon freshly [b]grated ginger
[/b] cloves[b] garlic[/b], minced
1 1/2 teaspoons[b] cumin[/b]
1 teaspoon [b]turmeric[/b]
1 teaspoon [b]paprika[/b]
1/2 teaspoon [b]madras curry powder[/b]
1 tablespoon [b]double-concentrated tomato paste[/b]
2 tablespoons[b] flour[/b]
2 1/2 cups [b]water[/b]
1/2 [b]lemon[/b], juiced
2 [b]potatoes[/b], chopped
2 [b]carrots[/b], chopped
salt and pepper
1 package [b]Mori-Nu Firm Organic Tofu[/b]
1 cup frozen [b]peas[/b]
1/4 cup [b]cilantro[/b], chopped
1 double [b]pie crust[/b] (unbaked)
1 [b]egg[/b], beaten

Instructions

Heat the olive oil in deep saute pan. Add the onion, ginger, and garlic; cook 5 minutes, or until soft. Stir in the spices and cook 1 minute. Stir in the tomato paste and flour; cook 1 minute. Add the water, lemon juice, potatoes, and carrots; bring to a simmer. Cook, uncovered, for 20 minutes, or until the vegetables are soft and the liquid thickens (you should have about 4 cups of curry). Season to taste with salt and pepper. Stir in tofu, peas and cilantro.
Heat oven to 420ºF.
Roll out the pie crust. Place the bottom crust in a pie pan. Fill with curry and cover with the top crust; crimp the edges. Brush the top pie crust with egg. Cut several slits in the top crust for ventilation.
Bake for 30-40 minutes, or until the crust is golden brown.

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This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.

Comments

Lori @ RecipeGirl says
10/29 at 6:09 pm

What a great, creative idea for a recipe!

Amanda@TheKitcheneer says
10/29 at 4:52 pm

never thought to put tofu in a pot pie! This looks delicious!

Nutmeg Nanny says
10/28 at 10:06 pm

This looks kick ass! You always make tofu look amazing 🙂

christine says
10/27 at 5:45 pm

What a spice combo! sounds delicious. Oh, and I will stop complaining about the rain we got, because we didn’t lose a roof. Now I feel lucky. so sorry that happened.

Kristina says
10/27 at 4:42 pm

this sounds AMAZING, and the photos are beautiful! pinning so I can make soon, VERY soon. we all need the comfort food this cold and foggy time of year – sorry about your kitchen!

Ashley @ Wishes & Dishes says
10/27 at 2:27 pm

I’m so sorry to hear about your ceiling 🙁 That’s the worst!! Comfort food like this is my therapy, as well 🙂

Martha@A Family Feast says
10/27 at 1:35 pm

We’ve been experimenting with tofu lately – and I love this idea! Looks delicious!

Cookin Canuck says
10/27 at 12:58 pm

I am so sorry to hear about your roof! Ugh, that is never a good way to start your day.

I am completely smitten by this pot pie. Curry flavors always draw me in, and I love your healthy take on this.

Heather // girlichef says
10/27 at 10:54 am

Yum, this sounds really good…and totally comforting. And oh-my-gawd, I’d probably lose my sh*t if I woke to find a chunk of my ceiling on the floor. That totally sucks. Comfort food and booze, that’s what I’m prescribing.

- Lauren says
  10/27 at 10:58 am
  
  hahaha I’m posting a cocktail tomorrow 😉
  
  I lost it once, and then lost it against upon learning that the soonest any reputable roofer in this city could even come look at it is in the middle of November. Um, it’s raining inside my house!
  
Faith (An Edible Mosaic) says
10/27 at 8:51 am

Your pie is gorgeous!! I love that curry filling too, and the fact that it’s packed with so many veggies. Yum!

Jenny Flake says
10/27 at 8:37 am

What a lovely pot pie!! That crust looks perfect!!

Ingredients

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