Published: by Absolutely Recipes, in the recipes category.

Vegetable Pot Pie Recipe.

Ingredients:

1-1/2 cups frozen mixed vegetables (about 8 ounces)
1 large potato, peeled , chopped
2 cups chopped cauliflower
2 TBSPs water
8 ounces extra-firm tofu, cut into 1/2" cubes
3 TBSPs cornstarch
1/2 TSP onion salt
2 TBSPs canola oil
2 large eggs, lightly beaten
1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
1/2 cup 2% milk
1/2 TSP dried thyme
1/4 TSP pepper
1/4 TSP salt
Pastry for double-crust pie (9 inches)

Recipe Instructions:

Preheat oven to 375 degrees.
In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water.
Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain.



Cut tofu into 1/2" cubes; pat dry with paper towels.
In a large bowl, combine cornstarch and onion salt.
Add tofu and toss to coat.
In a large skillet, heat oil over medium-high heat.
Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally.
Remove from pan; drain on paper towels.


In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined.
Stir in vegetable mixture and tofu.
On a lightly floured surface, roll one half of dough to a 1/8"-thick circle; transfer to a 9" pie plate.
Trim even with rim.
Add filling.
Roll remaining dough to a 1/8"-thick circle.
Place over filling.
Trim, seal and flute edge.
Cut slits in top.


Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes.
Let stand for 15 minutes before cutting.

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