Shiitake Mushroom and Tofu Pot Pie

Ingredients:

Store bought double pie crust

4 tbsp. butter 

2 tbsp. olive oil

6 oz. shiitake mushrooms, chopped

4 celery stalks, diced

8 baby carrots, diced

½ cup onion, diced

2 cloves garlic, finely minced

½ cup peas

Container of tofu, diced into small pieces

¼ cup whole wheat flour

3 cups vegetable broth

1 cup milk

1 tsp. soy sauce

Rosemary and thyme to taste

Instructions:

Heat butter in a small saucepan. Add in the celery, carrots, onion, garlic and mushrooms, soy sauce and salt and pepper to taste. Meanwhile, heat the oil in a frying pan. Coat the tofu in salt and pepper and cook in the fry pan until browned. Sprinkle the flour, rosemary and thyme on the vegetables and mix well. Add the broth and milk and bring to a boil. Turn temperature down and add the tofu and peas. Let simmer until thickened. Pour the filling into a pie crust in a pie dish. Put the second pie crust on top and round the corners over the pie dish. Make a few holes in the top so the pie can breathe. Bake at 350 for 20- 25 minutes or until filling is bubbling and golden.