Tofu Vegetable Pot Pie

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• 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.