Tofu Vegetable Pot Pie

Ingredients and Weight:

• 1 package (14 ounces) firm tofu, drained and crumbled
• 1 medium onion, chopped (1 cup)
• 1 1/2 cups chopped mixed vegetables (such as carrots, celery, peas, and corn)
• 1/2 cup chopped fresh mushrooms
• 1/2 cup all-purpose flour
• 4 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 1/2 cup nutritional yeast
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (15-ounce) package of refrigerated pie crusts

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 425 degrees F (218 degrees C).
2. In a large skillet, cook the tofu, onion, mixed vegetables, and mushrooms over medium heat until the vegetables are softened, about 10 minutes.
3. Stir in the flour and cook for 1 minute.
4. Gradually whisk in the vegetable broth, almond milk, nutritional yeast, thyme, rosemary, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
5. Pour the filling into a 9-inch pie plate.
6. Unroll the pie crusts and place one over the filling. Trim and crimp the edges. Cut slits in the top crust for ventilation.
7. Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.

Nutritional Information:

Serving size: 1/8 pie Calories: 250 Fat: 10g Carbohydrates: 35g Protein: 15g Fiber: 5g

Dish Characteristics:

• Savory and flavorful
• Creamy filling with a flaky crust
• Rich in vegetables and plant-based protein
• Suitable for a vegetarian and American palate
• Ideal for potlucks, parties, or family dinners

User Comments:

• "This pot pie was absolutely delicious! The filling was so creamy and flavorful, and the crust was perfectly flaky."
• "I'm not usually a fan of tofu, but I couldn't resist this pot pie. It was so good that I ate two servings!"
• "This is the perfect dish for a cold winter night. It's warm, comforting, and packed with nutrients."
• "I've made this pot pie several times now, and it's always a hit with my guests. It's a great way to get everyone eating their vegetables!"
• "This pot pie is so versatile. I've added different vegetables, seasonings, and even a vegan cheese sauce to it, and it's always been delicious."

Special Precautions and Tips:

• If you don't have firm tofu on hand, you can use extra-firm tofu and press it before crumbling it.
• To make the pot pie gluten-free, use a gluten-free flour blend.
• For a richer flavor, use vegetable broth made from scratch or a low-sodium store-bought broth.
• If you don't have nutritional yeast, you can substitute 1/4 cup of chopped fresh parsley or cilantro.