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In my family, tofu pot pie is comfort food. This recipe is a great way to pack a bunch of veggies into your child, and it is perfect in all seasons. In the winter, we enjoy its warming qualities, and in the summer we pack it full of garden veggies. If you make a crust with oil, this recipe is vegan, but I prefer a flaky buttery crust. Be creative with your own pot pies and mix together the veggies you have in the refrigerator. Every pot pie comes out differently, but they are always delicious, especially when using organic ingredients.
Tofu Vegetarian Pot Pie
Prepare the crust
Combine:
- 1 cup unbleached white flour
- 1 cup whole wheat flour
- dash of salt
Cut into flour mixture:
- 2/3 cup chilled butter
Add:
- 5 to 6 Tablespoons cold water
Knead until the dough holds together (you may need to add a little extra water), but do not overwork it. The warmth from your hands will soften the butter, and you will lose the flakiness of your crust. Divide the dough into two balls and chill for 30 minutes in the refrigerator or 10 minutes in the freezer. Roll out a top and bottom crust.
Time for the veggies and tofu!
Cut into cubes and saute in canola oil:
- 1 package of firm tofu
Steam or boil the vegetables. Suggested vegetables are:
- cubed potatoes
- carrots
- corn
- peas
- kale
Vegan golden gravy time
Toast on medium low heat:
- 1/3 cup whole wheat flour
Add and cook for a few minutes until bubbly:
- 1/3 cup nutritional yeast
- 1/4 cup canola oil
Add and whisk until thickened:
- 2 cups water
- 1 Tablespoon Tamari, soy sauce, or Bragg’s liquid aminos
Assemble the pot pie
Combine veggies, tofu, and gravy in a large bowl. Lay out the bottom crust in a deep pie plate, and then add the veggie filling mixture. Place the top crust on, and poke the center with a fork. Bake at 375 for 40 minutes. This recipe is a combination of pot pie recipes found in the Horn of the Moon and the New Farm Vegetarian cookbooks.
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Hi,
I’m not a big fan of tofu, but this recipe sounds good. My wife is somewhat of a “health coach” and she loves to use Bragg’s Liquid aminos, so she’ll be interested in this, too.
I’ll check out some of your other recipes as well.
Thanks,
Tony
Tony, You can make the pot pie without tofu, and it is still delicious. I do that sometimes when we are out.
I love my Farm Vegetarian Cookbook, and especially the tofu pot pie, but I admit I have never tried variations on the ingredients. Looking forward to it for summer meals from our veggie patch.
Thanks.
Can this Tofu Vegetarian Pot Pie be made in individual, single-service pots with the same recipe?
Thank you and looking for more vegetarian recipes for pot pies – we are a family of four ovo-lacto vegetarians.
John
I have never tried making it as an individual pie, but I don’t see why not. I would assume the cooking time would be less.
My kids love these recipes. By the way have you tried the TofuXpress? It’s a kitchen tool that gets all the water out of tofu. There’s nothing like it. Check it out at TofuXpress.com
Have you tried the TofuXpress? It totally gets the water out of tofu and then your tofu absorbs flavors so much better. I also use it for spinach and eggplant. I’ve pressed paneer cheese and have made greek yogurt too. The possibilities are endless. Check it out at TofuXpress.com
Joi
It’s a great idea to put tofu into the veggie pie as well. Good way to get more protien.
Thanks for sharing.