Vegetarian Potpie

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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4 tablespoons unsalted butter

3 carrots, diced

3 stalks celery, diced

1 small onion, diced

8 ounces white mushrooms, sliced

1 tablespoon low-sodium soy sauce

3 tablespoons all-purpose flour

2 cups whole milk

Kosher salt

1 14-ounce package extra-firm tofu, drained, patted dry and cut into 1/2-inch cubes

2 cups frozen peas

Freshly ground pepper

5 slices potato bread


  1. Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat; remove 1 tablespoon to a small bowl. Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes. Add the flour; cook, stirring, 1 minute.
  2. Add the milk, 1 cup water and 1/2 teaspoon salt and stir until the flour is incorporated. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 minutes. Add the tofu and frozen peas; return to a simmer. Season with salt and pepper. Remove from the heat.
  3. Brush the bread with the reserved melted butter and cut into quarters. Arrange buttered-side up on the tofu mixture. Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes.