Recipe by Jessica
"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."
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thinly sliced onion
celery, thinly sliced
1/3 (12 ounce) package
extra-firm tofu, cubed
cubed red potatoes
salt and ground black pepper to taste
1 1/2 cups
frozen mixed vegetables
pastry for double-crust pie
I made this last night, I thought it was delicious! Just add the potatoes when you add the onion.
The recipe doesn't say when to add the potatoes! It was gross.
I made this last night using canned vegetables along with 2X spices of various sorts to jazz it up. I love the creative use of tofu in this. The family loved it except for my tofu haters... but that is no reflection on the great recipe. My one issue is that when I was done, the potato was still on the table... the recipe does not say when to add it, so I didn't even notice the issue until after I sealed up the pie. I'd put it in with the onion to give it time to soften up.
I love pot pie and now that I am vegetarian I did not even think about this... made it for a friend of mine and me on a whim... perfecto!
Great find! We are vegetarian and I wanted to duplicate the chicken pot pie of my youth (minus the chicken!)I added the tofu (but I browned it separately) and cooked the potatoes with the onions and garlic - I also added cauliflower and white cannelini beans - yum! When you add extra veggies, just be sure to up liquid content (I used more milk and water - no broth) and salt enough. Taste "sauce" that forms to see if you like it - then adjust! I also added some paramasian cheese to the sauce - it was VERY very good! Hearty and fairly healthy!
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu Vegetable Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 246
** Calories from Fat: 149
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