Tofu Pot Pie

A rich and creamy vegetable pot pie featuring savory tofu, root vegetables, and a fluffy biscuit topping, perfect for a cozy fall evening.

• Prep: 30 min
• Cook: 35 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $2.71/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• bake
• comfort food
• savory

Ingredients

• 1 pound extra-firm tofu (pressed and cubed)
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 carrots (peeled, diced)
• 2 celery stalks (diced)
• 2 clove garlic (minced)
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1.75 cup all-purpose flour (for biscuit topping)
• 2 cup vegetable broth
• 0.5 cup milk
• 1 cup frozen peas
• 1 cup frozen corn
• 1 russet potato (peeled, diced small)
• 1.5 teaspoon salt (for biscuit topping)
• 0.5 teaspoon black pepper (freshly ground)
• 2 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 cup butter (cold, cut into small pieces)
• 0.5 cup buttermilk

Instructions

1. Preheat your oven to 400°F. In a large, oven-safe skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
2. Add the chopped yellow onion, diced carrots, diced celery stalks, and diced russet potato to the skillet. Sauté for 8-10 minutes, until vegetables start to soften. Add the minced garlic, dried thyme, and dried rosemary, cooking for another 1 minute until fragrant.
3. Sprinkle the all-purpose flour over the vegetables and stir well for 1 minute to coat. Gradually whisk in the vegetable broth and milk, bringing the mixture to a simmer while stirring constantly, until it thickens. Stir in the frozen peas and frozen corn. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Gently fold the cooked tofu back into the vegetable mixture.
5. For the biscuit topping, in a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, baking soda, and 1/2 teaspoon salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the buttermilk, mixing just until a soft dough forms. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the hot filling in the skillet. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
7. Let the pot pie rest for 5 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Nutrition (per serving)

• Calories: 650
• Protein: 30.5 g
• Carbohydrates: 70.8 g
• Fat: 28.1 g
• Fiber: 9.2 g
• Sodium: 1280 mg
• Saturated Fat: 11.2 g
• Sugar: 7.1 g
• Cholesterol: 40 mg