Tofu-Vegetable Pot Pie

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Beginner
Jump To Recipe Print Recipe
0 Add to Favorites
A hearty, savory vegan pot pie featuring firm tofu and seasonal vegetables in a flaky crust
Tofu-Vegetable Pot Pie recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

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. Perfect for a cozy weeknight dinner or a special vegan gathering, this recipe brings home-style warmth to your table without any meat or dairy.

Tofu-Vegetable Pot Pie recipe image
Print Recipe
0 Add to Favorites

Tofu-Vegetable Pot Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Beginner
Servings: 8 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.

Ingredients

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 8

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.

Note

Storage:

Variations:

Crust Note:

Keywords: tofu, vegetable, pot pie, vegan, vegetarian, zucchini, bell pepper, corn, peas, thyme, biscuit crust, comfort food, plant-based, dinner, baking, simmering, onion, garlic, carrots, swiss chard
Recipe Card powered by WP Delicious

Leave a Comment