The Best Tofu Bake
1 tablespoon canola oil
1 tablespoon tamari or soy sauce
1 cup diced onion
1/2 teaspoon black pepper
1 cup cubed carrots
2 cups cubed potatoes
3/4 cup thinly sliced celery
2 sheets pre rolled puff pastry frozen
1 teaspoon poultry seasoning
1 teaspoon thyme
2 cups firm tofu, diced
1 cup fresh or frozen corn kernels
1 cup fresh or frozen green peas
3 tablespoon unbleached flour
1 tablespoon arrowroot powder (or sub reg flour)
2 cups vegetable broth
1/2 teaspoon apple cider vinegar
Heat oil in Large skillet. cover over med/high heat. add onion and cook for 2 min. add carrots and cook for 3 min, turning occasionally to brown sides.
Add potatoes and cook 3 min.
Reduce heat to med and add celery, salt, poultry seasoning, and thyme + cook for 5 min.
Add peas, corn, and tofu.
In separate bowl, mix flour, arrowroot, veg broth, vinegar, tamari, and pepper.
Mix in with veggies.
Cook 3 min and remove from heat preheat oven to 350degrees. Roll out pastry to 10 x14 for an 8x10 baking pan.
Poke holes in bottom crust with fork and bake bottom crust for 10 min.
Remove from oven and cover with veggie mix. Lay the other sheet over top and tuck edges. Poke holes in crust and bake for 30 min or until brown.
SO HOW'D IT GO?
I made this with Phyllo Dough instead of puff pastry because the Phyllo was so much cheaper.
I did 3 layers-about 5 sheets of phyllo dough, brushed lightly with oil in between sheets and tofu filling in between each layer.
It turned out wonderful!
I also used 1/2 vegetable broth and 1/2 soymilk for the liquid to make it a bit creamier. (1 cup each).
Delicious!