Vegan Tofu Pot Pie Recipe

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Creamy and delicious vegan tofu pot pie

Fall is SO close in my neck of the woods, but we are still having pretty warm afternoons. Even though the leaves are filling up my yard, sticking to my dogs, and getting drug into my house on an hourly basis, we haven’t quite said goodbye to summer.

Even still, I am ready to break out my fall decor, diffuse spicy oils, and I even bought my first pumpkin! My menu is changing from light, summer fare to hearty soups, crusty breads, and pot pies. Pot pies? Heck ya! It doesn’t get any more comfort-y on the comfort food scale, and this pot pie recipe is beyond easy.

Does this look familiar? It’s because I have written about this recipe before. But, when I was making this the other day I pulled out my camera and decided to capture some shots that didn’t look like iPhone pictures edited in Instagram. What can I say? My photography has improved at least a little since then!

Sautéing tofu for a vegan pot pie

Who doesn’t love a pot pie? And the nice thing about this recipe is that other than the sauce, everything is customizable. Want to bake tofu instead of sautéing it? Have seitan on hand instead of tofu? It will still be tasty. Technically, you could even use chicken, but that would be stretching my good graces.

Frozen mixed vegetables for vegan pot pieOnly have frozen peas and carrots on hand? (That has NEVER happened to me) Throw them on in!

Pie crust over vegan pot pieMy only real gripe about this recipe is the pie crust. I haven’t done a lot of tinkering with making my own, and it is nearly impossible to find a vegan one in the stores here. Sometimes I get the non-vegan one, and I can stand the way they smell as they are baking. I even made my husband check the stove to make sure we didn’t have a critter in there, and nope. Just a stinky pie crust. Don’t judge me, I never claimed to be normal.

a slice of vegan tofu pot pie

So, any way you slice it (see what I did there?) pot pies should be on your menu this fall. So what is the recipe, again? I thought you’d never ask …

Vegan Tofu Pot Pie
Serves 6
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338 calories
33 g
0 g
17 g
19 g
3 g
212 g
400 g
0 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 338
Calories from Fat 146
% Daily Value *
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 6g
Cholesterol 0mg
Sodium 400mg
Total Carbohydrates 33g
Dietary Fiber 8g
Sugars 0g
Protein 19g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 package of firm tofu, pressed and cubed to 1"
  2. 1 bag frozen mixed vegetables
  3. 1 1/2 C water
  4. 1/2 C nutritional yeast flakes
  5. 1/4 C flour
  6. 2 T liquid aminos
  7. 1/2 t salt
  8. 1 pie crust
  1. Preheat oven to 375°.
  2. Cook cubed tofu in a sauté pan until lightly browned on all sides. Add tofu and mixed vegetables to a 9" pie pan.
  3. In a saucepan combine water, nutritional yeast flakes, flour, liquid amines, and salt and whisk briskly to incorporate over medium heat until sauce thickens. Remove from heat and pour over contents of the pie pan.
  4. Shape pie crust over the pie pan and bake in preheated oven for 40-45 minutes, or until crust is golden brown. Cool slightly before cutting and serving.
The House of Plaidfuzz


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Hi! I'm Melissa!

Melissa is a former hairstylist of 20 years who has a passion for living a simply creative life. She loves inspiring others to pick up a planner and get their lives organized, to clean out a closet and minimize their clutter, and to clean up their physical and mental space to lead their most fulfilled life. She is a wife, mom, and crazy dog lady who constantly rewatches The Office.



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