This savory vegan tofu pot pie is easy to make and loaded with veggies. It’s the perfect vegan comfort food recipe for a cozy night in.
Tofu pot pie is filled with hearty flavor, golden tofu and a variety of mixed veggies. The filling is easy to make and screams comfort!
I grew up eating frozen pot pies and homemade pot pies — everything about them is just delicious! This is one of the first recipes I made when I got into cooking early in college.
I felt so great the first time I brought that first golden pie out of the oven, bubbly and smelling of fresh herbs and veggies. Don’t be intimidated by the idea of making pot pie, it’s actually really straightforward and easy to make!
If you don’t want to make a homemade pie crust you can use puff pastry or a premade pie crust. I’ll admit that the homemade pie crust is one of my favorite parts so I like to take the extra 10 minutes to make it if I have the time.
After years of making this pot pie, this recipe is finally ready to share!
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Onion, celery, garlic: I use yellow onion but white will also work.
All-purpose flour: This is the primary thickener in the sauce. Whole wheat flour can also be used.
Russet potatoes: Cubed potatoes are cooked in vegetable broth for maximum flavor. We reserve the cooked vegetable broth because the starchiness from the potatoes helps thicken the sauce. Skin the potatoes if desired.
Extra firm or super firm tofu: You do not need to press the tofu for this recipe. I cut the tofu into 1/2 inch cubes, but it can be cut even smaller if you don’t want it to be a focal point.
Mixed vegetables: A traditional blend of green beans, peas, carrots and corn is my go-to mixed veggie combo. Cook the vegetables according to package instructions before adding to the filling.
Herbs: Fresh rosemary and thyme make the kitchen smell wonderful. You can use 1 teaspoon dry herbs in place of 1 tablespoon fresh as needed.
Soy sauce and nutritional yeast: This combination creates the savory base of the pie.
Step by step instructions
- Cook the potatoes in vegetable broth until fork tender. Reserve the cooked vegetable broth for later. You will need a total of 1 and 3/4 cups vegetable broth.
- Sauté the diced onion, celery, and tofu in olive oil until the onions are softened and the tofu is starting to brown.
- Sprinkle in the all purpose flour, stirring until lightly browned. Slowing whisk in the vegetable broth, soy sauce and nutritional yeast. Simmer until the sauce is thickened to an alfredo-like consistency, about 5 minutes.
- Add in the remaining ingredients (potatoes, cooked mixed veggies, soy sauce, fresh thyme and rosemary).
- Roll out the pie crust and place the bottom layer in the pie dish. Add the vegan pot pie filling then cover with the second pie dough, pressing lightly to seal the edges. Optional: brush with coconut oil for a golden pie crust.
- Bake for 45 to 55 minutes, until the pie is golden brown.
Are your pie edges browning too quickly? I use this pie shield for every pie that I make. It is a life-saver and I definitely recommend trying it out if you make pie frequently. You can also tent tin foil around the pie edges to slow the baking.
Looking for more comfort food recipes? Here are a few of my favorites:
- Vegan Biscuits and Sausage Gravy
- Crispy Baked Tofu Nuggets
- Vegetarian Mushroom Cheesesteak
- Instant Pot Lentil Soup
- Mushroom and Lentil Casserole with Mashed Potatoes
- Easy Baked Peanut Tofu
New to tofu? Check out my guide to tofu for more cooking methods and recipes.
Vegan Tofu Pot Pie
- 2 9 inch pie crusts
- 1/2 pound russet potato sliced into 1 inch cubes
- 2-3 cups vegetable broth
- 1 tablespoon olive oil
- 2 stalks celery diced
- 1/2 medium yellow onion diced
- 14 ounce block tofu drained and cut into 1/2 inch cubes
- 2 tablespoons all purpose flour
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast optional
- 6 ounces frozen mixed vegetables peas, carrots, corn, green beans
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Preheat the oven to 350 degrees F.
- Combine the potatoes and 2 cups vegetable broth in a medium sauce pan. Bring to a boil over high heat. Once boiling, reduced to a simmer over medium-low and simmer until fork tender, about 10 minutes. When cooked through, drain the potatoes, making sure to reserve the vegetable broth for later. You will need a total of 1 and 3/4 cups vegetable broth for the recipe.
- Meanwhile, in a large pan, heat the oil over medium-high heat. Sauté the celery, onions, and cubed tofu for 6-8 minutes, until the onions and celery are softened.
- Sprinkle in the flour. Whisk until the flour is "cooked" and lightly golden, about 1-2 minutes.
- Slowly whisk in the reserved vegetable broth. Make sure to mix in the vegetable broth very slowly while whisking to prevent lumps from forming. Stir in the soy sauce and nutritional yeast. Bring to a boil over medium-high heat, then reduce to a simmer over low heat. Simmer until the sauce is thickened to a gravy-like consistency, stirring occasionally. This will take about 3-5 minutes.
- Add the cooked potatoes, frozen mixed vegetables, fresh thyme and rosemary, salt and pepper. Taste and adjust for seasonings as needed.
- Prepare your pie crust according to recipe or package instructions. If using the Cozy Peach Kitchen Pie crust: place the bottom layer of the pie dough in a pie dish, patting it into the dish as need. Fill with the vegan pot pie filling. Place the second pie dough layer on top and trim off excess. Press the edges of each pie dough lightly together to seal. Cut 1-2 small slits in the middle for venting.
- Bake at 350F for 45 to 55 minutes, checking occasionally to prevent burning. The pie is ready when it's golden brown. Allow to cool for 10 minutes before serving.