Include in Print View:

Tofu-Vegetable Pot Pie

Tofu-Vegetable Pot Pie recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 43.8
Dietary: Vegan, Vegetarian
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
  • 1 cup Apple juice or white wine
  • 1 cup Onion; sliced
  • 2 cloves Garlic; minced
  • 2 cups Zucchini; sliced
  • 2 red Bell peppers; seeded and chopped
  • 2 green Bell peppers; seeded and chopped
  • 1 cup Carrots; sliced
  • 1 cup Swiss chard; chopped
  • 1 cup Corn, frozen
  • 1/2 cup Peas, frozen
  • 4 oz Tofu, firm; cubed
  • to taste Salt and pepper
  • 1/2 tsp Thyme
  • 1/4 tsp Cayenne
  • 1 Basic Biscuit Crust
Directions
  1. 1
    Preheat oven to 350 degrees Fahrenheit (177°C).
  2. 2
    Coat an 8-cup casserole dish with vegetable spray.
  3. 3
    In a heavy pan over medium-high heat, heat the apple juice or white wine until simmering.
  4. 4
    Add the sliced onion and minced garlic. Cook, stirring frequently, for 3 minutes.
  5. 5
    Add the zucchini, red and green bell peppers, and carrots. Cover and cook for 5 minutes.
  6. 6
    Add the Swiss chard, corn, peas, and cubed tofu. Cook, uncovered, for 2 minutes.
  7. 7
    Remove from heat and season with salt, pepper, thyme, and cayenne.
  8. 8
    Pour the vegetable mixture into the prepared casserole dish.
  9. 9
    Top with the Basic Biscuit Crust. Do not seal the edges.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/tofu-vegetable-pot-pie/