Ingredients

• 1 pastry for double-crust pie
• 0.33 cups butter
• 0.5 cups thinly sliced onion
• 1 stalk celery , thinly sliced
• ⅓ , 12 ounce
• 2 cloves garlic , minced
• 0.25 cups cubed red potatoes
• 0.5 teaspoons oregano
• salt and ground black pepper to taste
• 0.33 cups all-purpose flour
• 0.67 cups milk
• 1.5 cups vegetable broth
• 1 cup frozen mixed vegetables

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 crust into a 9-inch pie plate; chill until ready to use.
2. 2 Heat butter in a large skillet over medium heat. Add onion, celery, tofu, and garlic; cook until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper; stir in flour until vegetable mixture coated.
3. 3 Slowly stir milk into vegetable mixture; cook until begins to thicken, about 5 minutes. Add vegetable broth; cook until mixture thickens, about 5 minutes more. Stir in frozen vegetables.
4. 4 Pour filling into crust; top with remaining pie crust, crimping edges together to seal. Poke ventilation holes in top crust.
5. 5 Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool before serving for 10 to 15 minutes.

Nutrition per serving