Don't miss another issue…      Subscribe

Tofu Pot Pie

Tofu Pot Pie Tofu Pot Pie Tofu Pot Pie

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


¾ cup barley flour
or unbleached white flour
½ cup whole-wheat flour
or whole wheat pastry flour
½ teaspoon salt
4 tablespoons vegetable oil
cup water
2 ½ cups vegetable stock
3 cups potatoes
1 cup carrots
finely chopped
½ cup onions
4 cups broccoli florets
fresh or frozen
½ cup mushrooms
¼ cup all-purpose flour
¼ teaspoon black pepper
½ teaspoon poultry seasoning
½ cup vegetable stock
or water
10.5 ounces tofu
extra-firm, drained, patted dry and cut into cubes
to taste


Crust: Mix together flours and salt.

Stir in oil and mix in water.

Chill dough while making filling.

Filling: In a large saucepan, bring vegetable broth to a boil over medium-high heat.

Add potatoes, cover and cook 5 minutes.

Add carrots and onions.

Cover and cook 3 minutes.

Add broccoli and mushrooms.

Cover and cook 2 minutes or until tender.

Combine flour, pepper and poultry seasoning.

Add soy milk or water and beat together well.

Gradually add to vegetable mixture, stirring well.

Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly.

Remove from heat, stir in tofu, and salt to taste.

To assemble: Heat oven to 350℉ (180℃).

Roll out dough to fit over the top of a 9 inch square casserole dish.

Spoon tofu-vegetable mixture into casserole dish and cover with crust, cutting off any extra dough and folding over and pinching edges to seal.

Cut 4 or 5 slits on top.

Bake for about 40 minutes, or until crust is done.

Let cool for a few minutes and serve warm.


* not incl. in nutrient facts

Add review




I made that a couple weeks ago and there wasn't enough crust for the bottom neverless the top

over 12 years ago


Just made this recipe yesterday, you don't have to put any crust at the bottom, the crust only covers the top.

over 11 years ago

Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 17345% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 223mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 13g
Vitamin A 76% Vitamin C 62%
Calcium 17% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Smoky Spice Crusted Tofu

Soy and Breast Cancer: Food that Heals

A study recently published in the Canadian Medical Association Journal found that eating soy products could decrease the recurrence of breast cancer.

A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed