Tofu Vegetable Pot Pie

Tofu Vegetable Pot Pie

Jessica 0

"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."

Ingredients 1 h 20 m {{adjustedServings}} servings 246 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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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.
Tips & Tricks
Ultimate Chicken Pot Pie

This fantastic comfort-food classic is easy and so delicious.

How to Make Veggie Shepherd’s Pie

Learn how to make a meat-free shepherd's pie.


  • 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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Reviews 5

  1. 7 Ratings


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.

Masterchef Ian

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.