Tofu Vegetable Pot Pie

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

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.

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

Categories

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