Vegan Pot Pie with Tofu

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.

Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
 
5 from 1 vote
Vegan Pot Pie
Course: Main Course, Main Dish
Cuisine: American, Irish
Keyword: Vegan Pot Pie
Servings: 6
Calories: 133 kcal
Author: Sarah McMinn
Ingredients
  • 2 store bought or homemade 9" pie crust dough
  • 2 tbsp coconut oil
  • 8 ounces extra firm tofu, pressed and cut into 3/4" cubes
  • 1 small yellow onion, thinly sliced
  • 2 cups russet potatoes, washed and cut into 1/2" cubes
  • 16 ounces frozen peas and carrots
  • 3 tbsp all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup unsweetened soy milk
  • 1 tbsp fresh sage, minced
  • 1/2 tsp thyme
  • salt and pepper, to taste
Instructions
  1. 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. 

  2. Preheat the oven to 400. Lightly grease 6 (12 ounce) ramekins and set aside. Alternatively, you can use a cast-iron skillet

  3. 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. 

  4. 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. 

  5. Stir in flour to lightly coat the vegetables. 

  6. 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. 

  7. Add tofu to the vegetables and stir to combine. 

  8. 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. 

  9. Remove from oven and let cool 10 minutes before serving. 

Recipe Notes

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. 

Nutrition Facts
Vegan Pot Pie with Tofu
Amount Per Serving
Calories 133 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 338mg15%
Potassium 323mg9%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 230IU5%
Vitamin C 3.7mg4%
Calcium 52mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.