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tofu-vegetable-pot-pie-recipe

Tofu Vegetable Pot Pie

A hearty and comforting vegan 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 

Filling

  • 1 block firm tofu drained and cubed
  • 2 cups mixed vegetables carrots, peas, corn
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 2 tablespoon flour
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper

Crust

  • 1 sheet vegan puff pastry thawed

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a saucepan, cook mixed vegetables in vegetable broth until tender.
  3. Add cubed tofu, soy sauce, thyme, salt, and pepper. Stir well.
  4. Sprinkle flour over the mixture and stir until thickened.
  5. Transfer the mixture to a pie dish.
  6. Cover with vegan puff pastry, sealing the edges.
  7. Bake for 30-40 minutes, 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: 3g | Sodium: 600mg | Potassium: 400mg | Fiber: 6g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg

Keywords

Pot Pie, Tofu, Vegan
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