Tofu Vegetable Pot Pie

Cozy tofu-vegetable pot pie is a vegetarian twist on the classic chicken version; perfect for a cold winter day. Store-bought will never be the same!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 246 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 stalk celery, thinly sliced
• 1 cup frozen mixed vegetables
• 1 pastry for double-crust pie
• 0.33333334326744 cup butter
• 0.66666668653488 cup milk
• 0.33333334326744 cup all-purpose flour
• 1.5 cups vegetable broth
• 0.5 cup thinly sliced onion
• 0.5 teaspoon oregano
• 0.33333334326744 (12 ounce) package extra-firm tofu, cubed
• 0.25 cup cubed red potatoes

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

Slowly stir milk into vegetable mixture and cook until mixture begins to thicken, about 5 minutes. Add vegetable broth and continue to cook until mixture thickens, about 5 minutes more. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.

Step 5

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