Name: Vegetarian Potpie
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.
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.

Photograph by Justin Walker

Courtesy of Food Network Magazine

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Vegetarian Potpie

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