Tofu Vegetable Pot Pie Recipes

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TOFU VEGETABLE POT PIE



Tofu Vegetable Pot Pie image

I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.

Provided by Jessica

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h20m

Yield 8

Number Of Ingredients 13

⅓ cup butter
½ cup thinly sliced onion
1 stalk celery, thinly sliced
2 cloves garlic, minced
⅓ (12 ounce) package extra-firm tofu, cubed
¼ cup cubed red potatoes
½ teaspoon oregano
salt and ground black pepper to taste
⅓ cup all-purpose flour
⅔ cup milk
1 ½ cups vegetable broth
1 cup frozen mixed vegetables
1 pastry for double-crust 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.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 20.2 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 7.1 g, Sodium 277.6 mg, Sugar 2.2 g

BEST TOFU POT PIE



Best Tofu Pot Pie image

This is a vegan pot pit that my sister makes. It is absolutely delish! My toddler loves to eat it, and he is quite picky. The recipe is borrowed from The New Farm Vegetarian Cookbook.

Provided by LightLisha

Categories     Savory Pies

Time 1h40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 15

1/4 cup flour
1 tablespoon nutritional yeast flakes
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups firm tofu (cubed)
2 tablespoons oil
1 cup onion (wedges)
1/2 cup celery (diced)
2 cups peas or 2 cups mushrooms (vegetables of your choosing)
1/2 cup flour
1/3 cup nutritional yeast flakes
1/4 cup oil or 1/4 cup margarine
2 cups water
1 tablespoon soy sauce or 1 tablespoon Braggs liquid aminos
pastry crust (any unbaked pie crust recipe)

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.

Nutrition Facts : Calories 279.9, Fat 16.6, SaturatedFat 2.3, Sodium 606.7, Carbohydrate 25, Fiber 6, Sugar 3.7, Protein 11.3

TOFU POT PIE



Tofu Pot Pie image

Make and share this Tofu Pot Pie recipe from Food.com.

Provided by supercarrot

Categories     Savory Pies

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 large all purpose potato, peeled and diced
1 large carrot, chopped
1 1/4 cups vegetable stock
2 tablespoons tamari or 2 tablespoons other soy sauce
1 tablespoon cornstarch, dissolved in
2 tablespoons water
1 tablespoon olive oil
1 medium onion, chopped
1 lb firm tofu, diced, frozen and thawed (freezing and thawing optional, but it improves the texture)
salt & freshly ground black pepper, to taste
2/3 cup frozen peas, thawed
1/3 cup frozen corn, thawed
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
2/3 cup chilled canola oil
4 tablespoons ice water

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.

VEGETABLE POTPIE



Vegetable Potpie image

We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. -Mark Sirota, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups frozen mixed vegetables (about 8 ounces)
1 large potato, peeled , chopped
2 cups chopped cauliflower
2 tablespoons water
8 ounces extra-firm tofu, cut into 1/2-inch cubes
3 tablespoons cornstarch
1/2 teaspoon onion salt
2 tablespoons canola oil
2 large eggs, lightly beaten
1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
1/2 cup 2% milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

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.

Nutrition Facts : Calories 679 calories, Fat 40g fat (21g saturated fat), Cholesterol 146mg cholesterol, Sodium 973mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.

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