Tofu Pot Pie
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Tofu Pot Pie calories by ingredient
Introduction
A hearty vegetarian comfort food recipe my family adores. We make this once a week. Easy to customize and even make vegan if you use an olive oil based pie crust. A hearty vegetarian comfort food recipe my family adores. We make this once a week. Easy to customize and even make vegan if you use an olive oil based pie crust.Number of Servings: 9
Ingredients
-
Filling
16 ounces super or extra firm tofu
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1 clove chopped garlic
2 cups frozen hashbrowns (or cubed potatoes)
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
6 tablespoons soy sauce, divided
2 1/2 cups vegetable broth
1 cup frozen peas
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and pepper
Ready-to-use pie crust
Tips
Sometimes I pre-cook the veggies in the skillet before I do the tofu instead of baking, depending on how much time I have.
I also use a big rectangular casserole dish and cut off the side of the pie crust and add it to the end...not particularly pretty, but you could roll it out if you wanted.
I usually end up sticking the broiler on for a couple minutes at the end to really brown up the crust. No one likes a soggy crust!
Directions
- 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.