Heat oven to 400°F. Spray 8-inch square baking dish with nonstick spray.
In 2-quart saucepan, melt butter over medium heat. Add flour, salt, pepper and sage or poultry seasoning. Stir over medium heat about 1 minute. Gradually whisk in broth and milk. Heat to boiling, stirring constantly, until thickened and bubbly. Stir in tofu and vegetables. Spoon mixture into baking dish.
On lightly floured surface, unfold puff pastry. Roll gently into 10-inch square. Cut small slits in top of pastry. Carefully transfer crust to top of pie. Loosely crimp edge.
Bake 30 to 35 minutes or until crust is golden brown and puffed. Let stand 5 minutes before serving.
Make it a Meal: Serve with a salad of leafy greens, orange segments, sliced red onion and olive oil vinaigrette.
Tofu is a soybean curd that has been fabricated and pressed into cakes of varying textures (soft, firm and silken). Soy is considered a complete protein and contains all the essential amino acids that a body needs.
Ingredients
Directions
Heat oven to 400°F. Spray 8-inch square baking dish with nonstick spray.
In 2-quart saucepan, melt butter over medium heat. Add flour, salt, pepper and sage or poultry seasoning. Stir over medium heat about 1 minute. Gradually whisk in broth and milk. Heat to boiling, stirring constantly, until thickened and bubbly. Stir in tofu and vegetables. Spoon mixture into baking dish.
On lightly floured surface, unfold puff pastry. Roll gently into 10-inch square. Cut small slits in top of pastry. Carefully transfer crust to top of pie. Loosely crimp edge.
Bake 30 to 35 minutes or until crust is golden brown and puffed. Let stand 5 minutes before serving.