Directions: |
Directions:Press tofu to remove excess moisture: Remove tofu from container and drain all the water. Cut the tofu in half the long way to make it ½ the thickness. Lay a clean towel on a flat plate and lay the cut tofu on top of it. Lay another towel over the top of the tofu to cover the tofu completely. Put several dishes on top of the tofu to add weight. Let sit for about ½ hour.
Cut tofu into ½” cubes. In a separate bowl, toss tofu with tamari and then drain excess tamari.
In a frying pan, add 4 T canola oil and fry the tofu cubes. After golden, place on a plate that is lined with a paper towel to absorb excess oil and set aside to cool.
Preheat oven to 425 degrees.
Place carrots, peas and celery in a saucepan. Add water to cover and boil until crisp-tender. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in vegetable broth and milk. Add nutritional yeast and tofu. Simmer over medium heat until thick. Remove from heat and set aside.
Put one pie crust in appropriate pie plate. Pour tofu mixture into pie crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in preheated oven for 30 – 35 minutes, until pastry is brown and filling is bubbly. Cool for 10 minutes before serving.
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