Tofu Veggie Pot Pie
Ah, the power of aromatic vegetables. Carrots, onions, celery, thyme, garlic. What would some dishes be without them? Most likely they would be flavorless, lacking in color, and missing out on some important nutrients. This Tofu Veggie Pot Pie makes the most of aromatic vegetables!
The cool weather is hanging around in Nashville a little longer than usual, which means there’s still time to enjoy this comforting, vegetarian pot pie. Visit the Stone Soup blog from Food and Nutrition Magazine to read my full article on cooking with aromatics, or scroll to the end of this post for the recipe.
Ingredients
1 frozen pastry crust
Crispy Tofu
1 Tbsp. Olive oil
14 oz. extra firm tofu, cubed
1 sprig fresh thyme
Ms. Dash Garlic Herb Seasoning, to taste
Salt and pepper, to taste
Vegetable Filling
1 tsp. olive oil
½ cup diced onions
¼ cup diced celery
¼ cup diced carrots
¼ cup frozen peas, unthawed
½ cup sliced mushrooms
3 sprigs fresh thyme
1 tsp. Ms. Dash Garlic Herb Seasoning
1 ½ cup vegetable broth
2 Tbsp. plain Greek yogurt
¼ cup flour
2 Tbsp. milk
Black pepper
1 egg yolk
1 Tbsp. water
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