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Vegan Tofu and Vegetable Pot Pie
Ingredients
- Crust
- 1 cup + 2 tablespoons all-purpose flour
- 1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks
- Ice water
- Filling
- 8 ounces super or extra firm tofu
- 3 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1 celery rib, diced
- 1 carrot, diced
- 2 cloves garlic, crushed
- 1 Russet potato, diced
- 1/4 cup all-purpose flour
- 2 teaspoons nutritional yeast
- 2 tablespoons soy sauce
- 1 1/4 cups vegetable broth
- 1/2 cup fresh or frozen peas
- 1 teaspoon finely chopped sage
- 1 teaspoon thyme leaves
- Salt and pepper
- Special Equipment
- 2 (12-ounce) ramekins or other oven-safe dishes
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