Savory Mushroom Tofu Pie
Savor the hearty flavors of this Savory Mushroom Tofu Pie, a plant-based masterpiece that's perfect for dinner or a comforting brunch. Built on a flaky, golden pie crust, this recipe combines earthy Baby Bella mushrooms, protein-packed extra-firm tofu, and aromatic herbs like thyme to create a rich, umami-packed filling. Nutritional yeast adds a cheesy, nutty undertone, while a creamy plant-based milk and flour mixture binds everything together perfectly. With just 20 minutes of prep time and a simple baking step, this vegan pie is an easy yet satisfying dish that will impress your family or guests. Perfect for vegan dinner parties or as a creative way to enjoy tofu and mushrooms, it’s a wholesome and delicious addition to your recipe rotation.
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (pre-made or homemade)
- 14 oz Extra firm tofu
- 10 oz Baby Bella mushrooms
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 3 tbsp Nutritional yeast
- 1 tsp Fresh thyme leaves
- 0.5 tsp Paprika
- to taste Salt
- to taste Black pepper
- 0.25 cup Unsweetened plant-based milk
- 1 tbsp All-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Place the tofu on a plate lined with paper towels and cover it with additional paper towels. Press to remove excess water for about 10 minutes.
While the tofu is draining, clean and slice the mushrooms into thin pieces and chop the onion.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the garlic and cook for another minute, stirring to prevent burning.
Add the mushrooms to the skillet and cook for 6-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Crumble the pressed tofu into small pieces with your hands and add it to the skillet. Stir well to combine.
Stir in the soy sauce, nutritional yeast, thyme, paprika, salt, and black pepper. Cook for another 3-4 minutes, allowing the flavors to meld.
In a small bowl, whisk together the plant-based milk and flour until smooth. Pour this mixture into the skillet, stirring constantly to create a creamy filling. Remove from heat and set aside.
Roll out the pie crust (if necessary) and place it into a 9-inch pie dish. Trim the edges and gently press the dough into the dish.
Pour the mushroom-tofu filling into the pie crust, spreading it evenly.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden and the filling is heated through.
Remove from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 15.4 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2878 mg | 221% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3076 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
