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Tofu Mushroom Pie

Tofu Mushroom Pie comes together with Garlic Minced, Cooking Oil, Butter, and All Purpose Flour. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6 clove
• 1 tbsp
• 3 tbsp
• 3 tbsp

Method (preview)

1. 1

   Split the block of tofu and press (lay out 2-3 sheets of paper towel, then the tofu halves, then 1-2 more sheets of paper towel, cover with a plate, put a weight on top such as a jug of water, let sit 45 minutes while doing other prep.)

2. 2

   Sautee the onions and garlic in the oil over a medium heat, stirring ocassionally, until they start to turn translucent.

3. 3

   Add the potato and carrots (and a stalk of diced celery if you're a traditionalist,

4. 4

   Preheat the oven to 375 F. Add the mushrooms, peas, and herbs to the vegetables, continue to cook covered with frequent stirring for about 10 more minutes.

5. 5

   Depending on your vegetables a lot of liquid may come out; if so, pour it off and use it with the stock for the sauce.

6. 6

   In another pan melt the butter (or heat the oil) over medium heat and add the flour, stirring well.

7. 7

   Keep cooking the roux until it just starts to brown, then slowly add the stock, stirring constantly to avoid lumps.

8. 8

   Add fresh-ground pepper to taste.

9. 9

   Cook until it thickens sufficiently.

10. 10

    Dice the tofu into 1/2" cubes, mix with the vegetables, and spoon into the pie crust.

11. 11

    Pour the sauce mixture over this, top with the other pie shell, and seal all around the edge by pinching it with your fingers.

12. 12

    Poke holes in the top for ventilation, then bake for 30-35 minutes until the crust is golden. (It will ooze some, so a cookie sheet underneath is probably a good idea.) Let cool 10 minutes, then slice and serve.