Tofu Vegetable Pot Pie

Tofu Vegetable Pot Pie 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.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 50 mins

    TOTAL : 10 mins

    SERVING : 8

    YIELD : 1 9-inch pie

  • Preheat oven to 425 degrees F (220 degrees C).

  • 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.

  • 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.

  • 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.

  • 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.

Per Serving: 246 calories; protein 4.9g; carbohydrates 20.2g; fat 16.6g; cholesterol 22mg; sodium 277.6mg. Crust may be made ahead of time for faster pie preparation, and the timing for this has not been incorporated into my recipe.