A vegetable and tofu pot pie with carrots, peas, potatoes, and a simple crust topping.
200 gTofu
55 gButter
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0.25 cupMilk
80 gGreen peas
180 gPotato
90 gCarrot
70 gOnion
1 cupFlour
1 cupVegetable broth
To tasteSalt
To tasteBlack Pepper
Cook onion, carrot, potato, peas, and tofu in butter until lightly softened.
Add flour, vegetable broth, milk, salt, and black pepper to make a thick filling.
Mix remaining flour and butter into a rough topping dough.
Spread topping over filling and bake at 200°C / 400°F until golden.