Tofu Vegetable Pot Pie

Name: Tofu Vegetable Pot Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters butter; 1 stalk celery, thinly sliced; 340 grams 1/3 package extra-firm tofu, cubed; 1 pastry for double-crust pie; 79 milliliters all-purpose flour; 237 milliliters frozen mixed vegetables; 2 cloves garlic, minced; 8 servings salt and ground black pepper to taste; 158 milliliters milk; 118 milliliters thinly sliced onion; 1 teaspoons oregano; 59 milliliters cubed red potatoes; 355 milliliters vegetable broth

Tofu Vegetable Pot Pie is a vegetarian recipe with 8 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 21g of fat, and a total of 319 calories. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Head to the store and pick up potatoes, pastry, extra-firm tofu, and a few other things to make it today.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Black Pepper

Vegetable

Oregano

Butter

Celery

Garlic

All Purpose Flour

Onion

Salt

Tofu

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable Broth

Vegetable

Pie Crust

Milk

Equipment you will use

Pie Form

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.

Ingredients you will need

Pie Crust

Crust