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!

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Remove the tofu from its package, press it to remove excess moisture, and cut it into small cubes.

Step 3

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.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add diced onion and sauté until translucent, about 3-4 minutes.

Step 5

Add the minced garlic, diced carrots, diced celery, and diced potatoes to the skillet. Cook for 5 minutes, stirring occasionally.

Step 6

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.

Step 7

Slowly pour in the vegetable broth and almond milk while stirring continuously to avoid lumps. Bring the mixture to a simmer.

Step 8

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.

Step 9

Add the cooked tofu and peas to the skillet, stirring them into the sauce. Taste and adjust seasonings if needed.

Step 10

Transfer the tofu and vegetable mixture into a 9-inch round pie dish or casserole dish.

Step 11

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.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.

Step 13

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

Serving size	2433.2 grams (2433.2g)

Amount per serving	% Daily Value*
Calories	2808

Total Fat 116.10g	149%
Saturated Fat 22.30g	112%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 4040mg	176%
Total Carbohydrate 338.00g	123%
Dietary Fiber 49.90g	178%
Total Sugars 40.40g
Protein 117.10g	234%

Vitamin D 100IU	500%
Calcium 3501mg	269%
Iron 29mg	161%
Potassium 5750mg	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.

Source of Calories

Fat: 36.5%

Protein: 16.3%

Carbs: 47.2%