Tofu Vegetable Pot Pie Recipe

Name: Tofu Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter; 1/2 cup thinly sliced onion; 1 stalk celery, thinly sliced; 2 cloves garlic, minced; 1/3 (12 ounce) package extra-firm tofu, cubed; 1/4 cup cubed red potatoes; 1/2 teaspoon oregano; salt and ground black pepper to taste; 1/3 cup all-purpose flour; 2/3 cup milk; 1 1/2 cups vegetable broth; 1 cup frozen mixed vegetables; 1 pastry for double-crust pie

Servings: persons

1/3 cup butter
1/2 cup thinly sliced onion
1 stalk celery, thinly sliced
2 cloves garlic, minced
1/3 (12 ounce) package extra-firm tofu, cubed
1/4 cup cubed red potatoes
1/2 teaspoon oregano
salt and ground black pepper to taste
1/3 cup all-purpose flour
2/3 cup milk
1 1/2 cups vegetable broth
1 cup frozen mixed vegetables
1 pastry for double-crust pie

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.
3
Season with oregano, salt, and black pepper.
4
Stir flour into vegetable mixture; toss to coat.
5
Slowly stir milk into vegetable mixture until thickened; about 5 minutes.
6
Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes.
7
Stir in frozen vegetables.
8
Fit one pie crust into a 9-inch pie pan.
9
Pour filling into prepared pie crust.
10
Top with second pie crust; crimp edges together to seal.
11
Poke holes into top crust for ventilation during baking.
12
Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes.
13
Let cool for 10 to 15 minutes before serving.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup butter, 1/2 cup thinly sliced onion, 1 stalk celery, thinly sliced, 2 cloves garlic, minced, and more.

Yes, Tofu Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tofu Vegetable Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions