Tofu Pot PieCourse: Main Dishes
1 Tablespoon Olive Oil
1/4 cup fresh parsley, chopped
1 teaspoon Sea Salt
2 Teaspoon Nutritional Yeast
Pinch Freshly Ground Black Pepper
1 cup Vegetable Broth
2 Cloves Garlic – minced
1 Small Onion (red or yellow)
1 Stalk Celery – chopped
1 Large Carrot – diced
1/2 Cup Broccoli Florets
1/4 Cup Fresh or Previously Frozen Peas
4-6 Baby Potatoes (red or white) or 2 Large Russets – cubed
1 cup extra-firm tofu, cubed
6 personal size pie crusts in tins
- Sauté onions, garlic, and celery in olive oil until it starts to become translucent.
- Add carrots, potato, salt, and pepper. Reduce heat to low and simmer covered for 10 minutes or until potatoes and carrots are just tender but not soft. Stir frequently.
- Add Tofu, broccoli, peas, yeast, and broth. Cook for about 3-5 more minutes. Transfer mixture and its liquids into pie dishes
- Brush with reserved butter. Cover and bake for about 20 minutes. Uncover and bake another 5-7 minutes or until the crust is golden brown.