Wednesday, January 16, 2013

Vegan Deep Dish Tofu & Vegetable Casserole

A savory baked dish stuffed with tofu cubes, vegetables, & cauliflower cream.
As good as any frozen Amy's pot pie, last night's dinner was a special and memorable challenge.
My original intention to make a real pie turned into a deep dish casserole that fulfilled every last taste bud hope. Yes, my taste buds actually have hopes though hard to believe and fathom. Heehee.
With firm cubed tofu bits, lovely medley of carrots, broccoli, green peas, and chunky portabellas surrounded by cauliflower cream in a delightfully tantalizing crust, this makes the winter time blues something to savor in the cold lonely evenings as the cat nibbles on orange ribbon.
The crust recipe is inspired from here: World's Easiest Vegan Pie Crust

Shamefully promoting that I got Almond Breeze milk for a whopping 49 cents after using this amazing check out coupon from Kroger's. They are selling 64 oz. for $2.99 all week! Can I have another one please???

Crust Bottom

1 1/2 cup flour
1/2 teaspoon salt
2 tablespoon sugar
1/2 cup olive oil
2 tablespoon almond milk or any other dairy free alternative (used Almond Breeze Unsweetened Original)


1 half block extra firm tofu, diced in small cubes (marinated for 2 minutes in 1 tablespoon balsamic vinegar, 1/2 teaspoon garlic, 1/4 teaspoon black pepper, & a pinch of salt)
2 cups portabella mushrooms
1/4 cup small finely chopped white onion
3 cups cooked mixed vegetables (used frozen broccoli, green peas, & carrots)

Cauliflower Cream

1 1/2 cup cauliflower, cooked (again frozen)
1 cup unsweetened almond milk
3 tablespoon nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Crust Top (just half of the bottom recipe)

1 cup flour
1/4 teaspoon salt
1 tablespoon sugar
1/4 cup olive oil
1 tablespoon almond milk
1 teaspoon Italian seasonings
1/4 teaspoon black pepper

First make the crust bottom.
Preheat oven to 425 degrees.
Fork all ingredients together and press the batter onto a 8 or 9 inch deep dish pan.
Bake for 10-12 minutes.
Remove from oven and lower the temperature to 350 degrees.

Preheated crust ready for filling!
After marinating tofu cubes, toss into skillet & cover.
5-7 minutes later, add in the mixed vegetables.
Lower heat and continue stirring evenly.
Turn off the stove 3-4 minutes later & pour in the cauliflower cream. Add additional salt & pepper if needed.
Fill up the shell!
Doesn't that look yum?
After forking up the crust top mixture, shape onto a flat surface, making a flat cookie almost the size of the pan, & carefully lay it on top.
Pop this bad boy (or girl) into the oven for 23-25 minutes.
Ready to be cut.
A crumbly, flaky crust with a sweet bite and a flavorful filling with tofu's chicken like cubed texture simply amazing all on its own!

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