Tofu Vegetable Pot Pie Recipe -
Tofu Vegetable Pot Pie Recipe

Tofu Vegetable Pot Pie

Recipe by  

"I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
  3. Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
  4. Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
  5. Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.
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  • Cook's Note:
  • Crust may be made ahead of time for faster pie preparation, and the timing for this has not been incorporated into my recipe.

Reviews More Reviews

Feb 26, 2013

I made this last night, I thought it was delicious! Just add the potatoes when you add the onion.

Dec 12, 2012

The recipe doesn't say when to add the potatoes! It was gross.


7 Ratings

May 22, 2013

I made this last night using canned vegetables along with 2X spices of various sorts to jazz it up. I love the creative use of tofu in this. The family loved it except for my tofu haters... but that is no reflection on the great recipe. My one issue is that when I was done, the potato was still on the table... the recipe does not say when to add it, so I didn't even notice the issue until after I sealed up the pie. I'd put it in with the onion to give it time to soften up.

Mar 29, 2013

I love pot pie and now that I am vegetarian I did not even think about this... made it for a friend of mine and me on a whim... perfecto!

Mar 04, 2013

Great find! We are vegetarian and I wanted to duplicate the chicken pot pie of my youth (minus the chicken!)I added the tofu (but I browned it separately) and cooked the potatoes with the onions and garlic - I also added cauliflower and white cannelini beans - yum! When you add extra veggies, just be sure to up liquid content (I used more milk and water - no broth) and salt enough. Taste "sauce" that forms to see if you like it - then adjust! I also added some paramasian cheese to the sauce - it was VERY very good! Hearty and fairly healthy!


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  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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