Tofu Potpie Casserole

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Tofu Potpie Casserole

 

3/4 cup rice flour (health food or Asian store)

1/2 cup nutritional yeast flakes plus 2 tbsps.

1/2 teaspoons salt

1 teaspoon garlic powder

1 pound firm tofu

2 teaspoons safflower oil

1 cup onions, thinly sliced

1/2 cup carrots, thinly sliced

1 cup shelled peas

3 tablespoons low-sodium soy or tamari sauce

1 tablespoon olive oil

1 1/2 cups water

 

In a small paper bag, place 1/2 cup of the rice flour,

the 2

tablespoons yeast, salt, and garlic powder. Cut tofu

into

1-inch cubes. Add to bag and shake to coat thoroughly

with flour mixture.

In a large skillet over medium-high heat, heat 1

teaspoon of the

safflower oil. Saute tofu until lightly browned. Place

in a large

casserole. Heat remaining safflower oil in pan and

saute onion until soft,

then add carrots and cook for 3 minutes. Add peas and

soy sauce. Cover and

steam 2 minutes, then take off heat and place into

casserole.

Preheat oven to 350 degrees F. In a clean saucepan

over medium heat,

cook remaining flour and yeast until fragrant (about 3

minutes). Do not

allow to brown. Add olive oil and, whisking, pour in

the water. Cook until

mixture is as thick as gravy. Pour over tofu and

vegetables.

Bake casserole until bubbling (about 10 minutes).

Serve hot.

 

 

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