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Vegan Tofu and Vegetable Pot Pie

Emily Han
  • minutes
  • Serves 2

INGREDIENTS

1

Carrot

1

Celery, rib

2 cloves

Garlic

1/2 cup

Peas, fresh or frozen

1

Russet potato

1 tsp

Sage

1 tsp

Thyme, leaves

1

Yellow onion, small

8 oz

Super or extra firm tofu

1 1/4 cups

Vegetable broth

1 stick

Earth balance vegan buttery sticks, frozen

2 tbsp

Soy sauce

1 3/8 cups

Flour

2 tsp

Nutritional yeast

1

Salt and pepper

3 tbsp

Olive oil

1

Ice water