• 3 Tbsp. vegetable oil
• 1 medium onion, chopped
• 1 cup (3 stalks) sliced celery
• 1 cup (2 medium) thinly slice carrots
• 2 cloves garlic, crushed
• 8 oz. fresh, sliced mushrooms
• 1/3 cup milk
• 1 Tbsp. cornstarch
• 1 (10 1/2oz.) can condensed cream of mushroom soup
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. dried marjoram, crushed
• 1/4 tsp. dried thyme, crushed
• 1 pkg. (19oz.) package of House Chef Tofu, Original*
• 1 prepared pie crust for 9-inch pie

* can substitute half tofu (2 cubes) and half chicken (about 8 oz. cooked, cut in chunks)

T - Table Spoon     t - Tea Spoon     c - Cup

HEAT oil in large skillet over medium-high heat; celery, carrots and garlic. Cook, stirring frequently, for 5 minutes. Add mushrooms; cook for an additional 5-6 minutes.

COMBINE milk and cornstarch until smooth. Blend in soup, salt, pepper, marjoram and thyme in large bowl. Drain out excess moisture from tofu, and cut into 3/4-inch cubes. Add vegetables and tofu, stirring gently. Spoon vegetable/tofu mixture into deep-dish 9-inch (4 cup volume) pie plate. Cover with pie crust; crimp edge. Cut small hole in crust to vent.

BAKE in preheated 375°F oven for 25-35 minutes or until filling is bubbly and crust is golden brown. Let cool for 10 minutes before serving.
Serves: 6
Prep. Time: 30 minutes
 

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