Tags: American, Vegetarian, Entree
1 pie crust
1 of firm tofu
28 grams butter
100 grams onion , finely chopped
100 grams diced carrots
1 diced potatoes
8 grams salt and pepper
30 grams flour
240 grams not-chicken broth
250 grams whole milk
160 grams green peas
12 grams thinly sliced chives
5 grams parsley
30 grams white vinegar
10 grams water
1 egg yolk
Make pie crust well ahead of time, make sure it's cold in the fridge.
Preheat oven to 400 F.
Firm up tofu even more by halving and baking for 10 minutes on parchment paper.
Melt butter in heavy bottomed saucepan. When it foams, add onions and carrots and cook for 1-2 minutes.
Add potato, season well with salt and black pepper. Stir to coat. Cook, stirring rarely, for about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook another 1-2 minutes.
Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook another 5 minutes.
Remove from heat, add peas, herbs, and vinegar. Stir to coat. Season well with salt and pepper.
Place bottom half of pie crust in dish, fill with mixture. Cover with other half and seal tightly. Whisk water and egg yolk, then wash the top. Cut slits in top to vent.
Bake for 30 minutes. Let sit at least 5 minutes before serving.