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Tofu Pot Pie

What you need: 

2 prepared pie crusts
1 1/2 large potatoes, chopped
water, veggie broth or bouillon to boil potatoes
2 handfuls white onion, chopped
1 pound frozen mixed veggies (I use carrot/pea/corn/green bean blend)
3/4 pound extra firm tofu, cut into 1/2" cubes
6 cloves garlic, minced
1 stick (1/2 cup) vegan butter (I use Earth Balance), divided
whole wheat flour, as needed
dried thyme, to taste
dried poultry seasoning, to taste
salt and pepper, to taste
nutritional yeast, to taste, optional

What you do: 

1. Preheat the oven to 350 degrees F and set aside one of the pie crusts on a baking sheet. Boil the potatoes in a large pot of vegetable broth (water is fine too, but you'll have to add extra spices later). When the potatoes are almost done, add the onions and at least half the bag of vegetables.
2. Let them cook a few minutes, then pour off some of the broth, if needed. You're going to be adding flour to the mix to make a thick saucy filling, so it's up to you how much liquid you want to keep. Up to 1" liquid over the veggies is usually fine.
3. Add the tofu, garlic (save a couple small pieces), and about half the stick (1/4 cup) butter. Gradually stir in the flour until you've reached a nice, thick consistency. Add salt, pepper, poultry seasoning, thyme, and nutritional yeast, to taste.
4. Melt the rest of the butter with the extra garlic and a few pinches of thyme and pour some of it into the bottom crust. Dump the filling in to crust. Place the other crust on top and press the two edges together. Cut a few slits in the top crust and pour the rest of the melted butter mix on top. Bake about a half hour or until the crust is browned.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 



love this!

Making it now. But when i put the flour in i got lumps. Maybe stir w/ a whisk  next time and use a bigger pot



This was amazing!!!! Best vegan dish I've ever made and tasted!!! My boyfriend gobbled it up, happily :) Thanj you for the awesome recipe!


This was quite yummy.  I too sauteed my tofu before adding it.  Also, I did not have the right frozen veg on hand so I used peas and carrot/cauliflower/brocolli mix and it came out fine.  The only thing I would recommend changing is the garlic.  Next time I will not add it.  The flavor just does not seem to go with my definition of pot pie.  (This from a garlic lover.)  Anyway, my family liked it.  I had extra filling, which my one-year-old happily polished off while the pie was in the oven.  Very warm and comforting-- perfect for Fall!


I could not find my usual tofu pot pie recipe so I searched and we tried this one! Loved it. I used 2-3 tbs of flour (and let it boil down), not cups, I think that might be a typo. I did saute the tofu first dusted in flour with sage as that is how I usually do it. I did not have frozen veg, but would not have had room! Next time I will make a large shell or add it to baking dish and just cover the top with crust as it made alot. My husband had what did not fit in the crust heated up for lunch the next day! :)>>>

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