Vegetarian Potpie

Directions

1. 1
   Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat; remove 1 tablespoon to a small bowl.
2. 2
   Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes.
3. 3
   Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes.
4. 4
   Add the flour; cook, stirring, 1 minute.
5. 5
   Add the milk, 1 cup water and 1/2 teaspoon salt and stir until the flour is incorporated.
6. 6
   Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 minutes.
7. 7
   Add the tofu and frozen peas; return to a simmer.
8. 8
   Season with salt and pepper.
9. 9
   Remove from the heat.
10. 10
    Brush the bread with the reserved melted butter and cut into quarters.
11. 11
    Arrange buttered-side up on the tofu mixture.
12. 12
    Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes.
13. 13
    Per serving: Calories 519; Fat 22 g (Saturated 11 g); Cholesterol 42 mg; Sodium 840 mg; Carbohydrate 58 g; Fiber 8 g; Protein 25 g
14. 14
    Photograph by Justin Walker