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Tofu Vegetable Pot Pie

4

0 min

Tofu Vegetable Pot Pie

Tofu Vegetable Pot Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

8 persons

Calories

246

Rating

4.00★ (20)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • butter: 0.33333 cup
  • onion: 0.5 cup (thinly sliced)
  • stalk celery: 1 piece (sliced)
  • garlic: 2 clove (minced)
  • extra-firm tofu: 0.33333 pack (12 ounce pack, cubed)
  • red potatoes: 0.25 cup (cubed)
  • oregano: 0.5 tsp
  • salt and ground black pepper: (to taste)
  • all-purpose flour: 0.33333 cup
  • milk: 0.66667 cup
  • ½ cups vegetable broth: 1 piece
  • frozen mixed vegetables: 1 cup
  • pastry for double-crust pie: 1 piece

Metric Conversion

Stages of cooking

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  1. Preheat oven to 425 degrees F (220 degrees C).
    Tofu Vegetable Pot Pie Photo 2
  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.
    Tofu Vegetable Pot Pie Photo 3
  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.
    Tofu Vegetable Pot Pie Photo 4
  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.
    Tofu Vegetable Pot Pie Photo 5
  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.
    Tofu Vegetable Pot Pie Photo 6

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