Tofu Vegetable Pot Pie

This cozy tofu vegetable pot pie recipe is a vegetarian version of the usual chicken pie; perfect for a cold 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). Place 1 crust into a 9-inch pie plate; chill until ready to use.

Step 2

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

Step 3

Slowly stir milk into vegetable mixture; cook until begins to thicken, about 5 minutes. Add vegetable broth; cook until mixture thickens, about 5 minutes more. Stir in frozen vegetables.

Step 4

Pour filling into crust; top with remaining pie crust, crimping edges together to seal. Poke ventilation holes in top crust.

Step 5

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