Vegetarian Pot Pie

Ingredients:

• 4 tablespoons unsalted butter
• 3 carrots, diced
• 3 stalks celery, diced
• 1 small onion, diced
• 220 g of mushrooms, thinly sliced
• 1 tbsp. lightly salted soy sauce
• 3 tbsp. flour
• 2 cups whole milk
• 1 package (400g) extra-firm tofu, patted dry and cut into 1cm cubes.
• 2 cups frozen green peas
• 5 slices of potato bread

Preparation:

1. Preheat oven to 220°C.
2. In a large ovenproof skillet, melt the butter over medium-high heat; transfer 1 tablespoon to a small bowl.
   
   Add the carrots, celery, and onion to the skillet, cover, and cook, stirring occasionally, until the vegetables have softened slightly, about 5 minutes.
3. Add the mushrooms and soy sauce to the skillet, cover and continue cooking, stirring occasionally, until softened, about 3 minutes.
   
   Add flour and cook, stirring, for 1 minute.
4. Add milk, 1 cup water, and 1/2 teaspoon salt and stir until the flour is incorporated. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
5. Add the tofu and frozen green peas and bring to a boil again. Season with salt and pepper to taste. Remove from heat.
6. Brush the bread with melted butter from the bowl, cut into quarters, and arrange them buttered side up on top of the filling.
   
   Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes.