This post is sponsored by House Foods Tofu.
Kansas reminds me of The Wizard of Oz, the countryside and rustic meals. Berry pies and fresh cornbread. And pot pies too. So for my Kansas-inspired House Foods 50 Platestofu recipe, I re-vamped one of my very favorite recipes ever: my Creamy Cashew Pot Pie. For today’s recipe, I added in some tofu goodness and made a few tweaks to this recipe. I also have a spin on this recipe in my HHVK cookbook.
Comfort. I am totally obsessed with this meal. When I made this a few weeks ago I was seriously craving it every second. I warmed a bowl up for a mid-morning snack, for a late lunch, for an easy dinner. It has the most amazing buttery, creamy, veggie-filled flavors and loads of good ingredients in each bite. Tofu, peas, carrots, cashew cream sauce and more.
I love pot pie. When I was a student, I would buy the frozen ones from the grocery store, warm them up in the oven and be in comfort food bliss in just under an hour. Bubby warm filling, steam escaping when you crack open the flaky pie crust on top. But the truth is, you don’t need the frozen foods section. Pot pie is actually very easy to make yourself with huge rewards by the forkful.
And I love pot pie because it reheats so well. Leftovers! I make one big casserole-dish filled with this recipe and can reheat it for the next few days for the easiest meals ever.
And the great thing about this recipe is that a little goes a long way. This is a filling meal! If you want to lighten it up a bit, you can halve the crust recipe and just dollop the dough on top like little biscuit pieces. Your call. Sometimes you want a lot of filling and sometimes its the crust you crave.
Tofu Filling. With this recipe, you get loads of plant-based protein in this dish from the tofu cubes, peas and cashew filling. So good.
50 Plates. This recipe is part of the House Foods 50 Plates of Tofu recipe campaign that brings to life one tofu-based recipe for each state. Follow along here.
Also follow along on the House Foods Facebook Page.
More About Tofu. I love that tofu is incredibly versatile and can be used in both sweet and savory recipes. Tofu is an excellent source of complete plant-based protein. House Foods Tofu comes in organic and conventional product lines and is always Non-GMO Project Verified.
disclosure: this post is sponsored by House Foods Tofu‘s 50 Plates Series, but all opinions are my own.
Rustic Creamy Country-Style Tofu Pot Pie
- ½ cup (1 stick) vegan butter (Earth Balance), chopped into cubes
- 1 cup oat flour (or substitute with all purpose flour)
½ cup all purpose or whole wheat flour
½ teaspoon salt
½ cup + 1 Tablespoon warm water
1 Tablespoon baking powder
2 teaspoon extra virgin olive oil
1 medium sweet onion, chopped
1 package. House Foods Tofu, firm, diced into small cubes
16 oz. organic frozen veggies (carrots, corn, peas, green beans)
1 bay leaf, (optional)
1 teaspoon salt
- ¼ teaspoon pepper
⅛ teaspoon or less cayenne (optional)
Creamy Cashew Filling:
1 ¼ cups raw cashews
- 1 ½ cups vegetable broth
- 1 Tablespoon white miso paste
- Preheat oven to 425 degrees.
- Crust prep: Add the vegan butter cubes, flour, baking powder and salt to a large mixing bowl. Using your hands, mash the flour and butter together into a thick, dry mixture. Keep blending until little flour balls begin to form. Add in the warm water and keep blending and starting to knead with your hands, in the bowl. This will take a few minutes for everything to break down and become dough-like. Make sure your water is warm enough so it warms the mixture a bit to make things easier.
- When you have a ball of soft dough, set it aside in the bowl while you get to the filling. Note: If you would like to use a food processor or stand mixer to mix the dough, you can do that as well, I just like using my hands for this since this is really a quick biscuit-like top layer of dough for the pot pie. Using my hands keeps things simple.
- Warm a large sauce pot over high heat. Add extra virgin olive oil, bay leaf and diced onion. Saute for 2 minutes, or until edges brown. Add the frozen veggies to the pot. Saute for 2 minutes, stirring well. Add the tofu, salt, pepper and cayenne to the pot. Stir well. Cover with lid and reduce heat to low.
- While the tofu and veggies are softening a bit on low heat, blend up the sauce. Cashew Sauce: Add all the sauce ingredients to a high speed blender and blend from low to high for 2-3 minutes, until the sauce is silky smooth and very rich and creamy. Note: If you do not have a high speed blender you will need to soak your cashews in water overnight, drain and rinse before blending – this will soften them up. You could even do this if you do have a high speed blender, but just want a fluffier sauce. (Soaking cashews is not needed though, as I found.)
- Remove the pot lid, remove the bay leaf and pour the creamy cashew sauce into the veggie tofu mixture. Stir very well. Put lid back on, and keep the temperature on low for a few minutes.
- Grab your dough and roll it out on a floured surface, to about ¼ inch thickness.
- Pour the tofu and veggie mixture from the pot into a medium sized casserole dish (I used a 9” x 12” dish). Smooth out the mixture in the dish. Then carefully start adding your pot pie dough over top the mixture. You do not need one big piece, you can add it in bits, to make things easy and rustic. If desired, roll thin long pieces of the dough to create a “pie crust” around the edges of the dish. Using a fork, crimp the edges of the pot pie crust and poke holes all along the center.
- Bake the pot pie for 35 minutes at 425 degrees, or until the crust is cooked through and starts to brown along the edges. Allow the pot pie to cool for 10-15 minutes before scooping and serving!