Tofu "chicken" pot pie with a veggie medley in beef gravy
I'm not vegan/vegetarian; I'm simply trying to use random stuff up here and there to make room.
I marinated the tofu in:
1/2 cup chicken stock
1 tablespoon tamari
1 tablespoon olive oil
1 teaspoon chicken bouillon powder
1/4 tespoon sage
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon parsley
1/4 teaspoon oregano
Let it marinade for an hour
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Egg wash was 2 large eggs, and 2 teaspoons of chicken stock
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Gluten free flour was eye-balled along with:
Freshly cracked black pepper
Garlic powder
Onion powder
Rosemary
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I heat up enough canola oil to come to about halfway of a cube and fried in batches until done.
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Cleaned the pot and sautéed onions, spinach, frozen veggie medley until hot, and then I dropped in the gluten free beef broth gravy mix.
Poured in 1 cup of chicken stock and 1 cup tap water and heated and reduced just a bit.
I wanted more of a sauce than a gravy.
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Made plain white rice and plan to have a crustless "chicken" pot pie bowl until it's gone!