tofu-vegetable-pot-pie

Tofu Vegetable Pot Pie

5 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Jessica
Recipe by  Jessica

“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

Adjust Servings

Original recipe yields 1 9-inch pie

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Directions

  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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Reviews (5)

Rate This Recipe
HM
3

HM

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

melissawittry
2

melissawittry

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

jujumaster
1

jujumaster

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Easy Vegetable Pot Pie

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