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

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.