Tofu pot pie recipe

During our first pandemic Christmas in 2020, I created this tofu pot pie on Boxing Day and we spent a cozy evening eating it and playing board games. At the time, we lived by a cafe with a delicious tofu curry pie so I thought I’d try my own version and it turned out so good! I’m planning to make it again this year.

I wrote down the ingredients but no instructions unfortunately — I’ll update the instructions if needed after I try to make it again. For the pie crust, just pick a recipe you like or use store-bought dough.

You can substitute frozen veggies for the hand-chopped veggies if you like or maybe you can enlist some family members to gather around and chop veggies together. You can also use whatever veggies you have on hand, which is what I did I’m sure.

My version is mostly gluten-free, dairy-free, and vegetarian. Feel free to swap ingredients to fit your dietary preferences.

Process Pics

This is what the filling looks like when you’re done cooking it. Thick and creamy.

The filled pie crust. (The pie dish I have has a wide rim)

With the top crust

The finished pie!

Ingredients

For the pie filling:
1/2 cup olive oil
1 large yellow onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
1 small fennel, finely diced
3 white mushrooms, finely diced
2 small potatoes, small cubes
1 cup diced butternut squash
1/2 block of thawed frozen very firm tofu1, chopped
3/4 cup frozen peas
3/4 cup frozen corn
1/2-3/4 tsp Marmite (or more, to taste) [you can omit or add a different umami-rich ingredient2]
1 tbsp nutritional yeast
1 1/2 tsp sea salt (or more, to taste)
1/2 cup minced fresh parsley
1 tbsp dried thyme
1 tbsp garlic powder
Pinch of saffron threads [you can omit, not sure this was necessary]
1/2 tsp black pepper
6 tbsp oat milk
2 cups water
1/2 cup gluten-free flour [I used Bob’s Red Mill, the light blue bag]

For the crust:
1 recipe of a double-layered pie dough recipe3

Notes

  1. Did you know the texture of firm tofu changes when you freeze it? It becomes something vaguely chicken-like. This was one of the first times I tried the trick! You can also use regular unfrozen fresh tofu with the water pressed out. ↩︎
  2. I think the Marmite is a big reason why the pie is so savory and tasty so I highly recommend not omitting this or at least subbing something else if you don’t have it. Maybe Worcestorshire sauce, fish sauce, miso paste, mushroom seasoning, tamari, or soy sauce? Anything with a strong savory flavor ↩︎
  3. Sadly I didn’t write down what recipe I used, here’s a simple recipe, just use regular or gluten-free flour and regular or dairy-free butter as you need: https://www.karissasvegankitchen.com/easy-vegan-pie-crust/ ↩︎

Directions

  1. Chop the thawed tofu and all the veggies (onion, carrots, celery, fennel, mushrooms, potatoes, butternut squash, parsley).
  2. In a large pot or pan, heat up the olive oil and saute the onion for a few minutes, then add the veggies that take longer to cook first (butternut squash, carrots, potatoes, etc). Cook for a couple minutes then add the rest of the veggies (mushrooms, fennel, etc). Cook for another few minutes.
  3. Add the frozen peas and corn (and any other frozen veggies you are using). Stir to mix.
  4. Add the seasonings (Marmite, nutritional yeast, salt, pepper, parsley, thyme, garlic powder, saffron).
  5. Whisk the flour in the oat milk and water then add to pot. Stir everything to mix well. Turn the heat to high. Bring to a boil, reduce heat, and simmer until veggies are tender (maybe 10 minutes).
  6. When the veggies are done, remove from heat and let cool for about 10 minutes. In the meantime, roll out the dough and start preparing the pie crusts.
  7. Press the bottom crust into the pie dish, add the filling, the top with the second crust. Crimp all the edges to seal it and use a knife to add vent holes. Decorate it further if you like. (Optional: brush the top crust with oat milk or melted butter to get a golden brown color. I didn’t do this)
  8. Bake at 425°F for 25-30 mins. About halfway through, cover the edges of the pie crust with aluminum foil or pie crust shield so they don’t burn.
  9. Check that the pie crust looks done and the pie filling will likely be bubbling.
  10. Take it out and let it sit for 10-15 minutes to firm up. Or just dive in and start eating it. The filling may be a bit liquidy when you first eat it, but it should thicken later.

Let me know how it was!!

-April

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