Homemade Vegan Pot Pie with Tofu 🥕A delicious vegan version of a classic chicken pot pie made with a cozy combo of carrots, potatoes, veggies and tofu baked in a savory sauce surrounded by a buttery & flaky crust.
I've always enjoyed veggie pot pies, even the frozen ones from the grocery store. I like the idea of a one dish meal contained in a vegan pie crust. There's just something very comforting and appealing about it.
A few years ago I was in the mood for pot pie and decided to make my own. Using ingredients I had on hand, I recreated a traditional chicken pot pie recipe with all plant-based foods, including tofu. It turned out so good and was really simple to do!
The flavor & textures were just like I remembered from the classic old fashioned pot pies I enjoyed during my childhood, but I loved this homemade vegan pot pie with tofu so much more because it was 100% plant-based.
Table of Contents
Why This Recipe Works
- A delicious & satisfying one-dish meal.
- Makes a perfect entree for any day or holidays, including Thanksgiving.
- Kids & adults love pot pies!
- Made with basic ingredients you likely have on hand
- Easily substitute some ingredients as needed
- Make your own homemade vegan pie crust or use store-bought
- Keep it simple by using pre-cut frozen veggies of your choice
How to make the best homemade vegan pot pie with tofu!
See the printable recipe below for quantities & complete instructions
🥕Note: The ingredients I've listed in bold are what I like to use in my homemade vegan pot pie with tofu. You can easily swap out many of them with other ingredients you might have available or prefer.
- Tofu - firm/extra firm (or substitute with other plant-based protein like diced vegan chicken fillets, seitan, or whole chickpeas)
- Olive oil - (or other cooking oil you may have on hand)
- Garlic salt - (or garlic powder plus salt)
- Sage - dried or fresh (or other seasoning you prefer)
- Thyme - dried or fresh (or other seasoning you prefer)
- Potatoes - Yukon Gold or red (new potatoes)
- Mixed vegetables - frozen carrots, peas, green beans, corn (or other diced veggies you have available)
- Onion - yellow or brown
- Vegan butter
- Flour - all purpose
- Black pepper
- Vegetable broth
- Vegetable bouillon
- Dough for 2 pie crusts (top and bottom crusts) homemade or vegan store bought - see our recipe for Easy Vegan Pie Crust
🥕Top Tofu Tip
Most store-bought tofu is packaged in water. Before you use it, you will need to drain off the water and press any excess liquid out of the tofu. This will make the tofu absorb seasonings better. The simplest and fastest way is by using a tofu press, but you can also sandwich the tofu between two cutting boards (I suggest first slicing the block of tofu into 1″- 2″ thick slabs) and then press down firmly, or, place heavy cans or books on top and let it sit for 10-15 minutes (on a slight slant so the liquid drains into a bowl or sink).
Prepare and refrigerate pie dough at least one hour ahead. (You can also use store-bought vegan pie dough).
Cube & cook potatoes & tofu.
Prepare sauce. Add frozen veggies.
Add cooked potatoes & tofu. Combine all.
Cover top with pie dough and pierce with a small sharp knife.
Place ramekins on foil lined baking sheet.
Bake at 425℉ for 30-40 minutes until crust is golden brown and and sauce is bubbling.
Allow to sit for a few minutes before serving.
While the pot pies are baking, I suggest checking them in 5 minute intervals starting at around 20 – 25 minutes, since oven temperatures can vary.
And there you have it! The best homemade vegan pot pie with tofu. Enjoy!
If you don't have enough small baking dishes or ramekins, you can use one 64 ounce or two 32 ounce round baking dishes. Adjust the baking time accordingly. You might want to add a foil collar around a large one-dish pie to prevent the edge of the crust from burning while baking. If you prefer to make a smaller batch, simply reduce the quantity of ingredients by 50%.
While I highly suggest making your own vegan pie dough (it's easy and delicious!), you can definitely use store-bought. Be sure to check the label for all-vegan ingredients and follow the package directions. I would not recommend using puff pastry or phyllo dough, as the pot pie filling could soak through and make the bottom crust soggy.
Here is how I store them:
Refrigerated: Wrap individual baked pot pies (in the ramekins) with food safe plastic wrap, ziplock bags or air-tight containers and keep refrigerated up to 3 days. Re-heat in a microwave or low oven at 325℉ until hot.
Frozen: Securely wrap baked and cooled pot pies in freezer-proof ziplock bags and place in freezer. Once they are frozen hard (within 24 hours) I would remove them from the ramekins(they should easily pop out or you can run a thin small knife around the edge to ease them out). Place them immediately back in freezer proof bags or air-tight containers and store frozen up to 3 months. When ready to use, thaw pot pies first in a refrigerator, then bake at 325℉ until hot. To keep the crust from becoming too dark, cover with foil.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Homemade Vegan Pot Pie with Tofu
- 8 - 8oz oven proof ramekins or two 32 oz round baking dishes or one 64 oz soufflé dish
- 5 qt stove top pot
- 4 qt stove top pot with lid
- 1 skillet
- 1 baking sheet
- 2 cups tofu firm or extra firm - drained and diced in small cubes
- 2 tablespoon olive oil extra virgin
- ½ teaspoon garlic salt
- ¼ teaspoon sage dried or fresh - minced
- 1 cup potatoes Yukon Gold - peeled and diced in small cubes
- 1-½ cups mixed vegetables frozen/thawed - carrots, peas, green beans, corn
- ½ cup onion diced
- ¼ cup vegan butter
- ¼ cup flour
- ¾ teaspoon thyme dried or fresh - minced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable broth
- 1 teaspoon vegetable bouillon
- 2 pie crusts (top and bottom crust) vegan store bought dough or homemade - see recipe our recipe for Easy Vegan Pie Crust
- Prepare pie crust dough and refrigerate until ready to use.
- Press and drain tofu. Dice into small cubes.
- Heat 2 tablespoon olive oil in skillet. Add tofu and ½ teaspoon garlic salt and sage. Cook over medium high heat, turning frequently until tofu is just lightly browned. Remove from heat.
- In a 4 qt pot, cover diced potatoes in water. Cover with lid and bring to a boil for 5 - 7 minutes until just slightly tender (don't over cook). Drain water and set aside.
- Gradually add flour, stirring continuously. Once flour has thickened into a paste-like consistency or roux, began adding broth and bouillon (🥕see note below) - a small amount at a time - stirring constantly, allowing sauce to thicken before adding more liquid.
- Add thyme, salt & pepper to taste.
- Remove from heat and gently mix in potatoes, tofu and thawed veggies. Set aside.
- Preheat oven to 425°
- Roll out pie dough (if needed). Fill bottom and sides (up to the edge) of ramekins or pie plate with pie dough.
- Spoon veggie/sauce mixture into pie crust until just below top edge.
- Place top layer of pie crust dough over veggie/sauce mixture. Seal edges all around and pierce top of crust 3 or 4 times with a small knife.
- Place pot pie(s) on foil lined baking sheet.
- Bake at 425° for 30 - 40 minutes until crust is golden brown.
- Allow to sit for a few minutes before serving.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended