Best Tofu Pot Pie Recipes

CHICKLESS POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
• In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
• Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

EASY VEGETABLE POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
• Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

TOFU POT PIE

Steps:

• Cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
• Put stock and tamari in a small saucepan and bring to a boil over medium-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stirring until thickened, remove from heat and set aside.
• Heat the olive oil in a medium-size skillet over medium heat.
• Add the onion, cover and cook until softened, about 5 minutes.
• Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
• Preheat oven to 350°F.
• For the crust, incorporate the salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
• Add the water and mix until it forms a ball. (if it's too crumbly, add water by the tablespoonful until it comes together. different climates affect flour differently.).
• Divide the crust in two and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
• Place one half into the casserole dish, and put the vegetables on top.
• Place the second crust over the vegetables and crimp the edges.
• Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
• Let rest for 5 minutes before serving.
• p.s. someone asked a question whether to use silken or waterpacked. waterpacked/chinese-style is ideal, but it may still work if all you have is silken. or go ahead and omit the tofu altogether. it's an adaptable recipe.

BEST TOFU POT PIE

Steps:

• Golden Gravy:.
• Toast Flour in a large pan over medium low heat until it smells and looks toasted. Remember to stir frequently.
• Stir in yeast and oil. Cook for a few minutes while stirring until bubbly.
• Add water and soy sauce, whisking until mixture thickens.
• Season with salt and pepper to taste.
• Can be made ahead and stored in refrigerator.
• Filling:.
• Combine: flour, yeast, salt, garlic powder in a small bowl.
• Cut Tofu in 1/2" cubes.
• Toss tofu in flour mixture to coat.
• Heat a skillet with oil and saute tofu until lightly browned.
• can be made 1-3 days ahead and stored in refrigerator.
• Heat skillet w/ 2 T. oil cook onions until soft, add celery, tofu, and other vegetables of your choosing.
• Combine with Golden Gravy.
• Place filling in pastry shell and cover with pastry shell.
• Crimp edges of the two shells together and puncture the top crust to allow steam to escape.
• Bake at 375 degrees for 30 to 40 minutes until top is lightly browned.

VEGETABLE POTPIE

Steps:

• Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.

1-HOUR VEGAN POT PIES

Steps:

• Preheat oven to 425 degrees F (218 C).
• Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt - stir. Cook until soft - about 7 minutes.
• Add the flour and stir with a whisk, then slowly whisk in the broth.
• Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
• While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
• Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
• Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
• If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly - roughly 20-30 minutes.

TOFU VEGETABLE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
• Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
• Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
• Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

VEGETABLE-TOFU POT PIE

Steps:

• First, saute the onion in vegetable oil or solid spread in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8-10 ounces of hot water, and add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for 20-30 minutes, until the potatoes are cooked through and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water. Remove the bay leaves. When mixture is done, spoon it into the pie crust, and bake (open top) for 30 minutes at 350 degrees. Make sure the crust does not burn.