Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight
 








 
   

 
Adding pictures just got easier! Upload pictures directly using your smart phone. P.S. Adding pictures via your computer is a breeze too!
 

 
search Recipes search Meals


Cheesy Tofu-Spinach Pot Pie with Brown Rice
by Jes Mostek
No ratings
Rating Details
Rate this meal
Printable View
In addition to the recipe, you will also need the following for this meal:
  2 c.  Brown Rice, cooked as directed on pkg.

Recipe:
Tofu Spinach Pie
by Jes Mostek
serves: 6
No ratings
Rating Details
Rate this recipe
Printable View
Print Index Cards
  Think Pot Pie, but a vegetarian variety. Brings to mind spanikopita For a more familiar, meat-like, consistency of your tofu, try freezing and thawing before making this dish.
Ingredients:
  2 c.   Whole Wheat Flour
  1 c.   crisco
  1 tsp.   sea salt
  1 tsp.   salt-free blend
  1/2 c.   ice water
  1 (8 oz.) carton   extra firm tofu
  3 T.   olive oil
  1   yellow onion, chopped
  2 cloves   garlic
  2 tsp.   dill weed
  2 T.   soy sauce
  1/2 T.   Worchestershire sauce, optional
  1/4 c.   ground black pepper
  1 pkg.   frozen spinach, thawed and drained
  1 bunch   fresh parsley, chopped
  1 c.   grated Mozzerella
Directions:
  Blend flour, crisco, salt, and seasoning blend until crumbly. Add ice water, 1 T. at a time, until mixture sticks together but is not wet. Form a larg ball. Cut in half. On a floured surface, roll out half of the dough and place in a pie tin. Set aside, and prepare the filling.

Thaw, drain and crumble tofu. Heat olive oil in a saute pan. Saute onion and garlic. Add tofu and saute until dry. Add dill, soy sauce (or liquid aminos), Worchestershire sauce, and pepper to taste. Then add drained spinach and fresh chopped parsley. Heat through and transfer to crust-lined pie plate. Top with shredded cheese and cover with second crust. Bush with egg wash and poke vent holes.

Bake at 350 degrees F for 30-45 minutes.

Serve with brown rice.
Categories:
 
  • Fall/Winter
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Main Dishes
  • Peanut/Nut Free
  • Smart Budget Foods
  • Vegetables
  • Vegetarian/Vegan


Home:: Calendar:: Recipe Box:: Custom Meal Planner:: Submit/Manage Recipes:: Grocery List:: Blog:: Links:: About:: Support
© Monthly Meal Planner 2007-2009, custom graphics created by Kelly Simon