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 theStone 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.
1. In a skillet over medium-high heat, add 1 Tbsp. olive oil and tofu cubes. Make sure tofu is spread out in a single layer. Cook tofu for 15 minutes, stirring occasionally, until tofu is golden brown and crispy. Set aside.
2. Preheat oven to 350°F. In a stockpot, sauté celery, onions and carrots in olive oil over medium heat for 4 to 5 minutes. Add peas, mushrooms, thyme and Ms. Dash seasoning and sauté for 2 to 3 minutes. Add vegetable broth and Greek yogurt, being sure to stir well.
3. In a small bowl, whisk together milk and flour to create a roux, then add to stockpot and mix well. Add in black pepper. Allow to simmer on medium-low heat for 10 minutes. If mixture looks to thick, add more vegetable broth.
4. Once thickened, add tofu cubes to vegetable filling. Pour mixture into casserole dish (I used a 7x5x2-inch casserole dish).
5. Place pastry dough over the vegetable filling, allowing approximately an inch extra to come over the edge of the casserole dish. Remove any excess dough.
6. In a small bowl, whisk together egg yolk and water. Brush pastry dough with egg wash.
Place pot pie dish on a baking sheet to prevent a mess in your oven Bake for 25 minutes, or until pastry crust is golden brown. Allow to sit for 10 minutes before serving.
