Easy 85 min

Tofu Vegetable Pot Pie

asian chinese european french greek italian korean middle eastern region side dessert soup main savory umami medium fast

Prep

28 min

Cook

57 min

Total

85 min

Ingredients (13)

1 pastry for double-crust pie g

⅓ cup butter g

½ cup thinly sliced onion g

1 stalk celery, thinly sliced g

⅓ (12 ounce) package extra-firm tofu, cubed g

2 cloves garlic, minced g

¼ cup cubed red potatoes g

½ teaspoon oregano g

salt and ground black pepper to taste g

⅓ cup all-purpose flour g

⅔ cup milk g

1 ½ cups vegetable broth g

1 cup frozen mixed vegetables g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Place 1 crust into a 9-inch pie plate; chill until ready to use.

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.

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.

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

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.