Name: Tofu Vegetable Pot Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter - ⅓ cup; Thinly sliced onion - ½ cup; Celery, thinly sliced - 1 stalk; Garlic, minced - 2 cloves; Extra-firm tofu, cubed - ⅓ (12 ounce) package; Cubed red potatoes - ¼ cup; Oregano - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; All-purpose flour - ⅓ cup; Milk - ⅔ cup; Vegetable broth - 1 ½ cups; Frozen mixed vegetables - 1 cup; Pastry for double-crust pie - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tofu Vegetable Pot Pie

1. Butter - ⅓ cup

2. Thinly sliced onion - ½ cup

3. Celery, thinly sliced - 1 stalk

4. Garlic, minced - 2 cloves

5. Extra-firm tofu, cubed - ⅓ (12 ounce) package

6. Cubed red potatoes - ¼ cup

7. Oregano - ½ teaspoon

8. Salt and ground black pepper to taste - ½ teaspoon

9. All-purpose flour - ⅓ cup

10. Milk - ⅔ cup

11. Vegetable broth - 1 ½ cups

12. Frozen mixed vegetables - 1 cup

13. Pastry for double-crust pie - 1

How to cook deliciously - Tofu Vegetable Pot Pie

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.

3. Stage

Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.

4. Stage

Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.

5. Stage

Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.