Summer Veggie Tofu Pot Pie

With the rainy day I thought it would be a good time to turn on the oven and cook us up a warm summer veggie pot pie.

2 pie crusts
3 medium red potatoes, cubed
2 carrots, peeled & sliced
1 zucchini, peeled & cubed
1 handful fresh green beans, chopped into 1" pieces
1/2 lb firm tofu, cubed
1 medium onion, chopped
3 cloves garlic, sliced
3T butter
3T flour
2 C broth
1 T walnut oil
1 T bragg's amino acid
Preheat oven to 400

Steam potatoes, zucchini, carrots and green beans and set aside. Toss tofu into bragg's. Heat 1 T oil on medium heat then toss in tofu and cook for 5 to 10 minutes, stirring often to keep from sticking. Add onions and saute for a few minutes until translucent. In a smaller pan, add 3 T butter and melt over medium heat. Add 3 T of flour and whisk until brown and bubbly, about 5 minutes, making a roux. Slowly add broth into roux and whisk until well blended. Add steamed veggies, tofu and onions and combine. Put in a pie pan with bottom crust, then cover with top crust and cut slits for steam vents. Bake for 30 minutes, then let sit 10 minutes before cutting. Enjoy!