Tofu-Vegetable Pot Pie

Directions

Preheat oven to 350℉ (180℃).

Coat an 8-cup casserole dish with vegetable spray.

In a heavy pan over medium-high heat, heat juice or wine until simmering; add onion and garlic.

Cook, stirring, 3 minutes.

Add zucchini, peppers and carrots; cover and cook 5 minutes.

Add chard, corn, peas and tofu; cook, uncovered, 2 minutes.

Remove from heat and season with salt, pepper, thyme and cayenne.

Pour into prepared casserole dish.

Top with Basic Biscuit Crust.

Do not seal edges. Bake 30 to 40 minutes, or until crust is golden brown.

Serves 8.