Tofu Vegetable Pot Pie

I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.

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

Ingredients

• ⅓ cup butter
• ⅓ cup all-purpose flour
• ⅔ cup milk
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 ½ cups vegetable broth
• 1 stalk celery, thinly sliced
• 1 cup frozen mixed vegetables
• ½ cup thinly sliced onion
• ½ teaspoon oregano
• 1 pastry for double-crust pie
• ⅓ (12 ounce) package extra-firm tofu, cubed
• ¼ cup cubed red potatoes

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.