- 1/3 cup butter
- 1/2 cup thinly sliced onion
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- 1/3 (12 ounce) package extra-firm tofu, cubed
- 1/4 cup cubed red potatoes
- 1/2 teaspoon oregano
- salt and ground black pepper to taste
- 1/3 cup all-purpose flour
- 2/3 cup milk
- 1 1/2 cups vegetable broth
- 1 cup frozen mixed vegetables
- 1 pastry for double-crust pie
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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.
- 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.
05/22/2018
recipepes.com
Tofu Vegetable Pot Pie, recipe
PT15M
PT1H
5
455 calories
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