Vegetable-Tofu Pot Pie Recipe

Name: Vegetable-Tofu Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 10 inch pie crust (flaky is best); 1-2 med/large potatoes, peeled and in small cubes; 1 cup frozen/fresh/or canned peas; 2-3 carrots, sliced; 1 large package of extra firm tofu, drained and cubed; 1/2 cup celery (optional); 1/4 cup or 1 small can mushrooms (optional); 1 large onion, diced; 2 large bay leaves; 2 (non-tomato based) vegetable bouillon cubes; 3 cloves chopped garlic

Servings: persons

1 10 inch pie crust (flaky is best)
1-2 med/large potatoes, peeled and in small cubes
1 cup frozen/fresh/or canned peas
2-3 carrots, sliced
1 large package of extra firm tofu, drained and cubed
1/2 cup celery (optional)
1/4 cup or 1 small can mushrooms (optional)
1 large onion, diced
2 large bay leaves
2 (non-tomato based) vegetable bouillon cubes
3 cloves chopped garlic

1
First, saute the onion in vegetable oil or solid spread in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8-10 ounces of hot water, and add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for 20-30 minutes, until the potatoes are cooked through and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water. Remove the bay leaves.
2
When mixture is done, spoon it into the pie crust, and bake (open top) for 30 minutes at 350 degrees. Make sure the crust does not burn.

110

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 10 inch pie crust (flaky is best), 1-2 med/large potatoes, peeled and in small cubes, 1 cup frozen/fresh/or canned peas, 2-3 carrots, sliced, and more.

Yes, Vegetable-Tofu 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.

Vegetable-Tofu Pot Pie

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