Tofu Pot Pie

5.00 (9)
⏱ 75 mins 🍽 4-5 serving(s) 🏷 Savory Pies

This savoury pie features a wholesome filling of diced tofu, potatoes, carrots, peas, and corn bound in a rich vegetable stock and tamari gravy. It is encased in a homemade, flaky pastry crust made with canola oil. The pie bakes until golden and bubbling, resulting in a satisfying and adaptable vegetarian main dish. The recipe yields 4 to 5 generous portions and takes about 75 minutes from start to finish.

Tofu Pot Pie

Ingredients

  • 1 large all purpose potato, peeled and diced
  • 1 large carrot, chopped
  • 1 1/4 cups vegetable stock
  • 2 tablespoons tamari or 2 tablespoons other soy sauce
  • 1 tablespoon cornstarch, dissolved in
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 lb firm tofu, diced, frozen and thawed (freezing and thawing optional, but it improves the texture)
  • salt & freshly ground black pepper, to taste
  • 2/3 cup frozen peas, thawed
  • 1/3 cup frozen corn, thawed
  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup chilled canola oil
  • 4 tablespoons ice water

Method

  1. Boil the peeled and diced potato and chopped carrot in salted water for about 10 minutes until tender, then drain, rinse, and set them aside.
  2. Bring the vegetable stock and tamari to a boil in a small pan, then lower the heat and whisk in the cornstarch mixed with 2 tablespoons water. Simmer for 2-3 minutes while stirring until the sauce thickens, then take it off the heat.
  3. Warm the olive oil in a medium skillet.
  4. Cook the chopped onion with the lid on for about 5 minutes until it softens.
  5. Combine the cooked onion with the potatoes and carrots, then stir in the diced tofu, thawed corn, and thawed peas.
  6. Heat your oven to 350°F.
  7. To make the pastry, mix the salt into the flour, then add the chilled canola oil. Use two butter knives to cut the oil into the flour until the mixture is crumbly.
  8. Stir in the ice water until a dough ball forms. If it remains too dry, add extra water one tablespoon at a time until it holds together.
  9. Split the dough into two portions. On a floured surface, roll each piece out to a size just bigger than a 2-quart casserole dish.
  10. Fit one pastry round into the bottom of the dish, then spoon the vegetable and tofu filling on top.
  11. Lay the second pastry round over the filling and seal the edges by crimping them together.
  12. Bake the pie for about 45 minutes, until the filling is bubbling and the crust has turned a golden brown.
  13. Allow the pie to stand for 5 minutes before you cut and serve it.
  14. A note on the tofu: firm, water-packed Chinese-style tofu is recommended for best texture, but silken tofu can be used or it can be omitted entirely for a versatile dish.

Nutrition (per serving)

Sodium853100 mg

Recipe details

CategorySavory Pies
Authorsupercarrot