Tofu Pot Pie
Cozy up with this hearty and wholesome Tofu Pot Pie—a plant-based take on a classic comfort food! Packed with tender cubes of golden-brown tofu and a medley of vibrant vegetables like carrots, celery, and potatoes, this savory pie is enveloped in a creamy, herb-infused sauce made with almond milk and a touch of nutritional yeast for extra depth. Topped with a flaky vegan pie crust, this dish is baked to golden perfection, offering a satisfying crunch with every bite. Perfect for a family dinner or a cozy gathering, this vegan pot pie is as nourishing as it is delicious, while being dairy-free, protein-packed, and irresistibly satisfying. Garnish with fresh parsley for a pop of flavor and color, and serve it warm for the ultimate comforting meal!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 2 cups baby potatoes, diced
- 2 cups vegetable broth
- 1 cup unsweetened plain almond milk
- 0.333 cup all-purpose flour
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 sheet vegan pie crust
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Remove the tofu from its package, press it to remove excess moisture, and cut it into small cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu and set it aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, diced carrots, diced celery, and diced potatoes to the skillet. Cook for 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 minute to get rid of the raw flour taste.
Slowly pour in the vegetable broth and almond milk while stirring continuously to avoid lumps. Bring the mixture to a simmer.
Stir in the nutritional yeast, soy sauce, thyme, rosemary, salt, and black pepper. Let the mixture simmer gently for 8-10 minutes, or until the potatoes are tender and the sauce has thickened.
Add the cooked tofu and peas to the skillet, stirring them into the sauce. Taste and adjust seasonings if needed.
Transfer the tofu and vegetable mixture into a 9-inch round pie dish or casserole dish.
Lay the vegan pie crust over the filling, trimming any excess and crimping the edges to seal. Cut a few small slits in the crust to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.
Remove from the oven and let the pot pie cool for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 338.0 g | 123% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 40.4 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 3501 mg | 269% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 5750 mg | 122% | |
*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.
