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Whole finished pot pie with fresh sage

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.
5 from 3 votes
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Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 8 pieces
Calories: 188kcal
Author: Sarah McMinn


  • 2 store bought or homemade 9" pie crust dough
  • 2 tablespoon olive oil
  • 8 ounces extra firm tofu, pressed and cut into ¾" cubes
  • 1 small yellow onion, thinly sliced
  • 2 cups russet potatoes, washed and cut into ½" cubes
  • 16 ounces frozen peas and carrots
  • 1 cup button mushrooms, thinly sliced
  • 3 tablespoon all-purpose flour
  • 2 cups vegetable broth
  • ½ cup unsweetened soy milk
  • 1 tablespoon fresh sage, minced
  • ½ teaspoon thyme
  • salt and pepper, to taste


  • 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.  Follow these instructions for a homemade pie crust. Once your pie crust is ready, divide into half and roll out each half onto a piece of floured parchment paper until your dough is about ⅛" thick and you have two circles about 12" across. Place the top crust in the refrigerator to chill. Placing your hand underneath the parchment paper, gently flip one of the pie crusts into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator while making the filling.
  • Preheat the oven to 375F.
  • Pat the tofu dry and cut it into ½″ cubes. Add 1 tablespoon of oil to a large skillet (at least 10") over medium-high heat. Test the hotness of the oil by adding a couple of drops of water to the pan. It should immediately sizzle. Add the tofu and sauté for about 5 minutes, stirring often, until the tofu is brown on all sides. Remove from heat and set aside.
  • Clean out the skillet and return to heat. Add the remaining oil. Once hot, add onions to the skillet. Sauté for 5 minutes until translucent and fragrant. Add potatoes, peas, carrots, and mushrooms and sauté for another 3-4 minutes to thaw the peas and carrots. 
  • Stir in flour to lightly coat the vegetables. Once the vegetables are fully coated, 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. Stir in the tofu.
  • Pour the filling into the chilled pie crust, mounding the top. Top with the 2nd pie crust and seal around the edges with your fingers. Brush the top crust with non-dairy milk or a chickpea flour egg to give the pie crust a golden shine.
    Cut 2 (1″) slits in the tops of each pot pie and bake 35-40 minutes until lightly browned and liquid is bubbling from the tops. Remove from the oven and let cool 10 minutes before serving. 


Serving and Storing - Let this vegan pot pie cool 10 minutes before serving. Serve with cauliflower mashed potatoes and roasted Brussels sprouts. Store leftover pot pie in the refrigerator for up to 3 days. 
Make in Advance - To make in advance and freeze, simply cook the pot pie according to the instructions. Let the pies cool completely before tightly wrapping them and freezing them. To reheat, cover in tin foil and bake at 375 for 25-35 minutes until the filling is bubbling over. 
Frequently Asked Questions
  • Can I freeze my pot pie? Yes! Simply cook the pot pie according to the instructions. Let the pie cool completely before tightly wrapping them and freezing it. To reheat, cover in tin foil and bake at 375 for 25-35 minutes until the filling is bubbling over.
  • Can I use frozen pie crust? For sure! Save on time and use a store bought pie crust. You should be able to find vegan pie crust (unbaked) in the freezer section of most grocery stores. Simply let the frozen pie crust thaw slightly so that you can shape it over the top. 
If your filling isn’t thickening, there are a few things to check for.
  1. Make sure that your vegetables are fully coated in flour before adding the liquid to the filling.
  2. Cook your pie until the filling begins to bubble over. This ensures the filling is fully cooked.
  3. Let the pie cool at least 10 minutes before serving. The filling will continue to set as it cools.


Calories: 188kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg