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Tofu Vegetable Pot Pie


"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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1 h 20 m servings 246 cals
Original recipe yields 8 servings (1 9-inch pie)


  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 8
  1. 10 Ratings

Most helpful positive review

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

Most helpful critical review

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

Most helpful
Most positive
Least positive

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

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

This was absolutely amazing; it was hard to stop eating it even when we were too full! It has that quintessential pot-pie flavor that I loved as a kid. I added about 1/4 cup more potatoes, redu...

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...

This is versatile and delicious! This is what I did... 1/4 cup butter; mushrooms instead of tofu (didn't want to open a block of tofu and not use the whole thing); frozen pie crust; not an orega...

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... bu...

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!

This is very good as is, I'm sure, but of course I messed around with it a little. I microwaved a potato separately til it was still fairly firm then chopped it up and added it to the thickening...