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Tofu Vegetable Pot Pie

Rated as 4.46 out of 5 Stars

"I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day."
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1 h 20 m servings 246
Original recipe yields 8 servings (1 9-inch pie)


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
  3. Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
  4. Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
  5. Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.


  • Cook's Note:
  • Crust may be made ahead of time for faster pie preparation, and the timing for this has not been incorporated into my recipe.

Nutrition Facts

Per Serving: 246 calories; 16.6 20.2 4.9 22 278 Full nutrition

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  1. 13 Ratings

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Most helpful positive review

I made this last night, I thought it was delicious! Just add the potatoes when you add the onion.

Most helpful critical review

The recipe doesn't say when to add the potatoes! It was gross.

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I made this last night, I thought it was delicious! Just add the potatoes when you add the onion.

The recipe doesn't say when to add the potatoes! It was gross.

Great find! We are vegetarian and I wanted to duplicate the chicken pot pie of my youth (minus the chicken!)I added the tofu (but I browned it separately) and cooked the potatoes with the onions...

This was absolutely amazing; it was hard to stop eating it even when we were too full! It has that quintessential pot-pie flavor that I loved as a kid. I added about 1/4 cup more potatoes, redu...

This is versatile and delicious! This is what I did... 1/4 cup butter; mushrooms instead of tofu (didn't want to open a block of tofu and not use the whole thing); frozen pie crust; not an orega...

I made this last night using canned vegetables along with 2X spices of various sorts to jazz it up. I love the creative use of tofu in this. The family loved it except for my tofu haters... bu...

I love pot pie and now that I am vegetarian I did not even think about this... made it for a friend of mine and me on a whim... perfecto!

Delicious! Very much like a traditional chicken pot pie. The only change I made was to omit the bottom crust - I put a top crust only.

Delicious and easy to make. Works well for making ahead of time.