Tofu Vegetable Pot Pie

Ingredients

• unsalted butter (0.333 cup)
• thinly sliced onion (0.5 cup)
• celery (1 stalk)
• garlic (2 cloves)
• extra-firm tofu (0.333 package)
• cubed red potatoes (0.25 cup)
• oregano (0.5 teaspoon)
• salt (0 )
• ground black pepper (0 )
• all-purpose flour (0.333 cup)
• milk (0.667 cup)
• vegetable broth (1.5 cups)
• frozen mixed vegetables (1 cup)
• pastry for double-crust pie (1 )

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Heat butter in a large skillet over medium heat. Add onion, celery, garlic, and tofu. Cook until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture and toss to coat.
3. Slowly stir milk into vegetable mixture and cook until mixture begins to thicken, about 5 minutes. Add vegetable broth and continue to cook until mixture thickens, about 5 minutes more. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
4. Pour filling into prepared pie crust. Top with second pie crust, crimping edges together to seal. Poke holes into top crust for ventilation during baking.
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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 246
• fat: 17 g
• sats: 7 g
• carbs: 20 g
• fibre: 2 g
• protein: 5 g
• salt: 0 g