This tofu pot pie is an adaptation of a chicken pot pie recipe. From start to finish, it takes a bit of time, but it’s well worth the effort.

Tofu Pot Pie

3 tbs butter
1 1/2 cups diced yellow onion
2 tsp minced garlic
3 tbs flour
3 cups vegetable stock
1 cup diced carrots
1 cup diced celery
2 cups diced yukon gold potato
4 cups cubed tofu
1 cup green peas
2 tbs chopped parsley
salt
black pepper
puff pastry, defrosted

Preheat oven to 350 degrees F. Sauté onion for about 10 to 12 minutes, then add garlic and stir for 30 seconds. Add the flour and stir for about 3 minutes. Next add the vegetable broth and simmer for 15 minutes. Season with salt as necessary.

Add the carrots, celery, and potato and let simmer for another 20 minutes. Remove from heat and add tofu and peas. Season with salt and pepper. Add parsley.

Line pie dishes (we used a large souffle dish and two au gratin dishes) with a layer of puff pastry. Spoon filling into dishes and top with another layer of puff pastry. Cut a few vents in the top layer.

Bake until crust is golden brown, about 45 minutes for larger pies or 25 minutes for individual pies. Serve immediately.