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Tofu Vegetable Pot Pie

Tofu Vegetable Pot Pie

Cost $12, save $15

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Base Ingredients

    • 🧈 ⅓ cup butter
    • 🧅 ½ cup thinly sliced onion
    • 🥬 1 stalk celery, thinly sliced
    • ⅓ (12 ounce) package extra-firm tofu, cubed
    • 🧄 2 cloves garlic, minced
    • 🥔 ¼ cup cubed red potatoes
    • ½ teaspoon oregano
    • ⅓ cup all-purpose flour
    • 🥛 ⅔ cup milk
    • 1½ cups vegetable broth
    • 1 cup frozen mixed vegetables

STEPS

1

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

2

Heat butter in a large skillet over medium heat. Add onion, celery, tofu, and garlic; cook until onion is tender and translucent, approximately 10–15 minutes. Season with oregano, salt, and black pepper. Stir in flour until the vegetable mixture is coated.

3

Slowly stir milk into the vegetable mixture and cook until the mixture begins to thicken, about 5 minutes. Add the vegetable broth and cook for another 5 minutes until the mixture thickens. Stir in the frozen vegetables.

4

Pour the filling into the prepared crust. Top with the remaining pie crust, crimp the edges together to seal, and poke ventilation holes in the top crust.

5

Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 30–35 minutes. Allow it to cool for 10–15 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

246

Calories

  • 5
    Protein
  • 20
    Carbs
  • 17
    Fats

💡 For added flavor, sprinkle a pinch of nutmeg or thyme into the filling.To make it vegan, substitute the butter with vegan butter and the milk with a plant-based alternative like almond or oat milk.Freeze leftovers in portion-sized containers for quick reheating on busy days.