Tofu pot pi

In honor of today being Pi Day, I thought I should make dinner a little more interesting than usual: tonight we will feast on Tofu Pot Pi.

“Pi” instead of “pie.” Get it? Yeah, you get it.

Paul and I have been on a healthy kick lately, and I’m proud to say it’s paying off: after two weeks of just watching my calories and observing simple portion control, I’ve lost 4 pounds! While going down the road to healthy eating, we’ve both found that we don’t particularly care for the taste of meat any more. We’ll still eat the occasional chicken dish, and we still eat probably way too much salmon, but we’ve found tofu to be a fine protein substitute. Hence the tofu as the main ingredient in this dish.

The Pot Pi recipe is simple: use whatever veggies you happen to have lying around, throw them in a crust, and nom it up. It makes about 6 servings, with a cup of filling in each Pi, and about 580 calories per serving (most of them coming from the crust). I regret using up the last of the mushrooms and potatoes in a dish the other night, because they would have been heavenly in this mixture. In any case, here’s what I used this time:

Filling:
2 tablespoons grape seed oil
4 cloves garlic, chopped
4 green onions (white parts only), chopped
4 shallots, chopped
1 cup chopped carrots
2/3 cup frozen petite peas
2/3 cup frozen green beans
1/2 cup frozen corn kernels
1 can pinto beans
1/2 teaspoon parsley
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon ground sage
salt and pepper
1 block extra firm tofu, drained
1/4 teaspoon ground cumin
1 egg, beaten with 1 tablespoon cold water

Saute the onions and garlic in grape seed oil until they are soft and fragrant. Add all the vegetables and beans, and seasonings. Saute just until the carrots are sort of soft. Remove from pan, reserving any oil left behind. In the same pan, saute the tofu and cumin until the tofu is slightly browned.

In a prepared dish (I made my own whole wheat crust, but you can use whatever you like – puff pastry, frozen pie crust…), add 1 cup of the vegetable-tofu mixture. Top with more crust, cutting slits for steam to vent. (You can even cut the slits into fancy shapes or symbols.  Ooooooh.) Brush the top crust with an egg wash for a golden sheen.

Bake those puppies in a 375°F oven for about 40 minutes, rotating them in the oven halfway through.

Once they’ve cooled enough so as not to burn your tongue, scarf it down. It should leave you feeling full and satisfied, yet not weighed down. Om nom nom!

%d bloggers like this: