Individual Vegan Pot Pie made with seasoned tofu, carrots, peas, and potatoes and baked in a flaky pie crust for a delicious cold-weather dinner.
Prepare pie crusts. If you are using store-bought, remove crusts from packaging and let thaw for at least 1 hour before using. This will make the dough more moldable when it's time to top the pot pies.
Heat 1 tbsp of coconut oil in a 10" cast iron skillet. Add tofu and sauté for 5 minutes, stirring often, until lightly brown of all sides. Transfer tofu to a plate and set aside.
Heat the remaining oil and add onions to the skillet. Sauté for 5 minutes until translucent and fragrant. Add potatoes, peas, and carrots and sauté for another 3-4 minutes to thaw the peas and carrots.
Stir in flour to lightly coat the vegetables.
Add vegetable broth, milk, spices, and herbs. Bring to a light simmer and simmer for 20-25 minutes, uncovered, until potatoes are tender and sauce is slightly thickened.
Add tofu to the vegetables and stir to combine.
Divide evenly between 6 ramekins (if using). Cut pie crust into 6 even circles slightly bigger than the ramekins and lay on top of each ramekin, pressing down around the edges to seal. Cut 2 (1") slits in the tops of each pot pie and bake 20-25 minutes until lightly browned and liquid is bubbling from the tops.
Remove from oven and let cool 10 minutes before serving.
If using a cast iron skillet, combine the pie dough together and place on top of cooked vegetables and tofu, sealing down the sides. Cut 4 (1") slits on the top and bake until crust is brown and liquid is boiling up through the slits and sides.