Tofu-Vegetable Pot Pie

chefs-mate chefs-mate 0 Comments
Servings: 6 servings Difficulty: Intermediate
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A hearty, savory vegan pot pie featuring firm tofu and seasonal vegetables in a flaky crust
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Tofu-Vegetable Pot Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 servings Calories: 43.8

Description

This comforting Tofu-Vegetable Pot Pie is a wholesome, plant-based twist on the classic comfort food. The filling is packed with tender chunks of firm tofu, sweet corn, peas, and a vibrant mix of zucchini, bell peppers, and carrots, all simmered in a light apple juice or white wine broth. Earthy thyme and a subtle kick of cayenne pepper elevate the flavors, creating a well-balanced and aromatic dish. Topped with a golden, flaky biscuit crust, it offers a satisfying texture contrast between the soft filling and crisp topping.

Directions

  1. Preheat oven to 350 degrees Fahrenheit (177°C).
  2. Coat an 8-cup casserole dish with vegetable spray.
  3. In a heavy pan over medium-high heat, heat the apple juice or white wine until simmering.
  4. Add the sliced onion and minced garlic. Cook, stirring frequently, for 3 minutes.
  5. Add the zucchini, red and green bell peppers, and carrots. Cover and cook for 5 minutes.
  6. Add the Swiss chard, corn, peas, and cubed tofu. Cook, uncovered, for 2 minutes.
  7. Remove from heat and season with salt, pepper, thyme, and cayenne.
  8. Pour the vegetable mixture into the prepared casserole dish.
  9. Top with the Basic Biscuit Crust. Do not seal the edges.
  10. Bake for 30 to 40 minutes, or until the crust is golden brown.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 43.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 7.3mg1%
Total Carbohydrate 9.7g4%
Dietary Fiber 1.8g8%
Sugars 6.4g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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