Starter & Snack

Tofu Vegetable Pot Pie

Name: Tofu Vegetable Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1/3 cup butter; 1 stalk celery, thinly sliced; 1/3 (12 ounce) package extra-firm tofu, cubed; 1 pastry for double-crust pie; 1/3 cup all-purpose flour; 1 cup frozen mixed vegetables; 2 cloves garlic, minced; salt and ground black pepper to taste; 2/3 cup milk; 1/2 cup thinly sliced onion; 1/2 teaspoon oregano; 1/4 cup cubed red potatoes; 1 1/2 cups vegetable broth

5 October 2026

Not yet ratedRate Recipe

Total Time80 Mins

Serves8

Per Serving$1.01

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Tofu Vegetable Pot Pie takes about 1 hour and 20 minutes from beginning to end. For $1.01 per serving, you get a hor d'oeuvre that serves 8. One portion of this dish contains approximately 9g of protein, 22g of fat, and a total of 343 calories. This recipe from Allrecipes has 50 fans.

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Method:

1
Preheat oven to 425 degrees F (220 degrees C).
2
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.
3
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.
4
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.
5
Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes.
6
Let cool for 10 to 15 minutes before serving.

Adapted from Allrecipes

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