Tofu Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Filling16 ounces super or extra firm tofu2 tablespoons olive oil1 cup chopped onions1 cup chopped celery1 cup chopped carrots1 clove chopped garlic2 cups frozen hashbrowns (or cubed potatoes)1/2 cup all-purpose flour3 tablespoons nutritional yeast6 tablespoons soy sauce, divided2 1/2 cups vegetable broth1 cup frozen peas1 teaspoon dried sage1 teaspoon dried thymeSalt and pepperReady-to-use pie crust
- Preheat oven to 400° F.
- On a nonstick baking pan, pour potatoes, carrots, onions, and celery. Bake 20 minutes.
- Meanwhile, cut tofu into 1/2-inch dice and press between paper towels to rid of excess water.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, add tofu and 2 tablespoons soy sauce, and cook tofu until golden. Remove tofu from skillet and set aside.
- To the large skillet, add flour, nutritional yeast, remaining soy sauce, and broth, stirring with whisk to combine. Heat on medium low and stir in the partially cooked vegetables from the oven. Cook until thickened slightly.
- Add tofu, peas, sage, and thyme and stir until combined.
- Remove from heat and season to taste with salt and pepper.
- Pour filling into a deep casserole dish, roll pie crust over the top and cut steam holes in the top.
- Bake in the oven until golden and bubbly, about 30 minutes.
Serving Size: makes approximately 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user THEHAPPYCAMPER.
- On a nonstick baking pan, pour potatoes, carrots, onions, and celery. Bake 20 minutes.
- Meanwhile, cut tofu into 1/2-inch dice and press between paper towels to rid of excess water.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, add tofu and 2 tablespoons soy sauce, and cook tofu until golden. Remove tofu from skillet and set aside.
- To the large skillet, add flour, nutritional yeast, remaining soy sauce, and broth, stirring with whisk to combine. Heat on medium low and stir in the partially cooked vegetables from the oven. Cook until thickened slightly.
- Add tofu, peas, sage, and thyme and stir until combined.
- Remove from heat and season to taste with salt and pepper.
- Pour filling into a deep casserole dish, roll pie crust over the top and cut steam holes in the top.
- Bake in the oven until golden and bubbly, about 30 minutes.
Serving Size: makes approximately 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user THEHAPPYCAMPER.
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,258.7 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.1 g
- Protein: 9.3 g
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