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tofu-vegetable-pot-pie-recipe

Tofu Vegetable Pot Pie

A hearty and delicious pot pie filled with tofu and vegetables.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 block Tofu firm, drained and cubed
  • 2 cups Mixed Vegetables carrots, peas, corn
  • 1 cup Vegetable Broth
  • 1 cup Milk non-dairy or dairy
  • ¼ cup All-Purpose Flour
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 tablespoon Olive Oil
  • 1 sheet Pie Crust store-bought or homemade

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan, heat olive oil over medium heat. Add flour and cook, stirring constantly, for about 2 minutes.
  3. Gradually whisk in vegetable broth and milk. Cook until the mixture thickens, about 5 minutes.
  4. Add tofu, mixed vegetables, salt, and pepper. Stir to combine.
  5. Pour the mixture into a baking dish. Cover with the pie crust, sealing the edges.
  6. Cut a few slits in the top of the crust to allow steam to escape.
  7. Bake for 30-35 minutes, or until the crust is golden brown.
  8. Let cool for a few minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg

Keywords

Pot Pie, Tofu, Vegetable
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