Tofu Pot Pie

Serving size:
 8 Servings


    • 2
    • potatoes (scrubbed, cut into 1" dice)
    • 2
    • carrots (scrubbed, diced)
    • 3 T
    • olive oil (divided)
    • 1 lb
    • tofu (Bountiful Bean Herb, crumbled)
    • 3 c
    • broth (No-Chicken broth)
    • 1⁄2
    • onion (diced)
    • 3 T
    • butter
    • 2 T
    • flour
    • 1 c
    • cheddar (sharp, grated)
    • 4 clv
    • garlic (crushed)
    • 1⁄3 c
    • peas (frozen)
    • 1⁄3 c
    • corn (frozen)
    • 1⁄3 c
    • green beans (frozen)
    • 2
    • pie crust (frozen, thawed; or use our recipe for No-Fail Pie Crust )
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


Vegetarians need comfort food too!

Lynn Olson, Willy Street Co-op's Co-op Services Director


Cover the potatoes with water in a saucepan. Bring to a boil over medium heat. When the water is boiling, add the carrots and simmer until just tender. Be careful not to overcook the potatoes, they should still be slightly firm and intact. Drain and set aside.

Heat 1 tbsp of olive oil over med-high heat in a large skillet. Add the tofu and sauté for 8-10 minutes. Pour a cup of the broth into the skillet and simmer for several minutes, until the liquid has cooked down. Remove the tofu with a slotted spoon and transfer to a dish lined with paper towels. Set aside.

Sauté the onions in remaining olive oil over med-high heat until golden. Add 1/2 cup of water and continue to cook until soft and translucent and the water has evaporated. Stir in the butter. Once the butter has melted, sprinkle in the flour. Cook, stirring constantly, for about 2 minutes, until the mixture has browned. Pour in 1 cup of the broth, and cook, stirring all the while, until it starts to thicken. Add the last cup of broth, and cook, stirring, until it has thickened. Add in the grated cheddar and crushed garlic, and stir until the cheese has melted. Add the tofu, potatoes and carrots, and the frozen peas, corn, and green beans and fold all ingredients together until nicely coated in sauce. Ladle the mixture into the prepared pie shell and cover with the second pie shell. Crimp the edges and cut slits in the top with a sharp knife.

Bake for 30-40 minutes, until the crust is golden-brown and the filling is bubbling up. Place on a wire rack and allow to cool 5-10 minutes before serving.