Best Vegetable Tofu Pot Pie Recipes

TOFU VEGETABLE POT PIE

Tofu Vegetable Pot Pie image

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.

Provided by Jessica

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h20m

Yield 8

Number Of Ingredients 13

Ingredients

⅓ cup butter
½ cup thinly sliced onion
1 stalk celery, thinly sliced
2 cloves garlic, minced
⅓ (12 ounce) package extra-firm tofu, cubed
¼ cup cubed red potatoes
½ teaspoon oregano
salt and ground black pepper to taste
⅓ cup all-purpose flour
⅔ cup milk
1 ½ cups vegetable broth
1 cup frozen mixed vegetables
1 pastry for double-crust pie

Steps:

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.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 20.2 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 7.1 g, Sodium 277.6 mg, Sugar 2.2 g

VEGETABLE-TOFU POT PIE

VEGETABLE-TOFU POT PIE image

Categories Soy Vegetable Bake Vegetarian

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 10 inch pie crust (flaky is best)
1-2 med/large potatoes, peeled and in small cubes
1 cup frozen/fresh/or canned peas
2-3 carrots, sliced
1 large package of extra firm tofu, drained and cubed
1/2 cup celery (optional)
1/4 cup or 1 small can mushrooms (optional)
1 large onion, diced
2 large bay leaves
2 (non-tomato based) vegetable bouillon cubes
3 cloves chopped garlic

Steps:

First, saute the onion in vegetable oil or solid spread in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8-10 ounces of hot water, and add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for 20-30 minutes, until the potatoes are cooked through and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water. Remove the bay leaves. When mixture is done, spoon it into the pie crust, and bake (open top) for 30 minutes at 350 degrees. Make sure the crust does not burn.