Tofu Vegetable Pot Pie

Ingredients

• 1 pastry for double-crust pie
• 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
• salt and ground black pepper to taste
• ⅓ cup all-purpose flour
• ⅔ cup milk
• 1 ½ cups vegetable broth
• 1 cup frozen mixed vegetables

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C). Place 1 crust into a 9-inch pie plate; 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, 10 to 15 minutes. Season with oregano, salt, and black pepper; stir in flour until vegetable mixture coated.
3. 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.
4. Pour filling into crust; top with remaining pie crust, crimping edges together to seal. Poke ventilation holes in top crust.
5. 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.