Directions:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in butter for 10 minutes.
- Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper and tyme; add tofu and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1204.48 Kcal (5043 kJ) | ||
| Calories from fat | 713.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.26g | 122% | |
|---|---|---|---|
| Cholesterol | 154.66mg | 52% | |
| Sodium | 1231.05mg | 51% | |
| Potassium | 734.04mg | 16% | |
| Total Carbs | 70.61g | 24% | |
| Sugars | 5.8g | 23% | |
| Dietary Fiber | 6.33g | 25% | |
| Protein | 33.92g | 68% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 4.6mg | 26% | |
| Calcium | 199mg | 20% | |
| Amount Per 100 g | |||
| Calories | 222.43 Kcal (931 kJ) | ||
| Calories from fat | 131.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 122% | |
|---|---|---|---|
| Cholesterol | 28.56mg | 52% | |
| Sodium | 227.33mg | 51% | |
| Potassium | 135.55mg | 16% | |
| Total Carbs | 13.04g | 24% | |
| Sugars | 1.07g | 23% | |
| Dietary Fiber | 1.17g | 25% | |
| Protein | 6.26g | 68% | |
| Vitamin C | 1.8mg | 16% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 0.9mg | 26% | |
| Calcium | 36.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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