Go Back Email Link
Print Pin
5

Tofu Curry Pot Pie

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 tablespoon freshly grated ginger
  • cloves garlic minced
  • 1 ½ teaspoons cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon madras curry powder
  • 1 tablespoon double-concentrated tomato paste
  • 2 tablespoons flour
  • 2 ½ cups water
  • ½ lemon juiced
  • 2 potatoes chopped
  • 2 carrots chopped
  • salt and pepper
  • 1 package Mori-Nu Firm Organic Tofu
  • 1 cup frozen peas
  • ¼ cup cilantro chopped
  • 1 double pie crust unbaked
  • 1 egg 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.