Tofu Pot Pie with Mushroom Gravy – Pot Pie Recipe

As promised in my previous post, here’s the classic Tofu Pot Pie recipe – it’s a hit with both vegetarians and omnivores alike!

Tofu Pot Pie with Mushroom Gravy – Pot Pie Recipe

Ingredients

  • 2 pastry crusts (or feel free to make your own)
  • 1 block extra firm tofu, drained and cut into 1" cubes
  • 1-2 potatoes, any kind, cubed and cooked
  • 1-3 diced full size carrots (approximately 1 cup)
  • 1 cup diced celery
  • 6-10 ounces sliced mushrooms
  • 1 large onion, diced
  • 1 cup frozen peas, thawed
  • Mushroom gravy from this recipe

Instructions

  1. Preheat oven to 400*.
  2. Unroll one pie crust into pie dish.
  3. Layer ingredients in any order. I generally start with tofu and potatoes as they're larger and more dense, and top it all off with the gravy.
  4. Top with second crust and pinch edges to close.
  5. Cut vent slits or a design into top.
  6. Bake on the middle rack for 45-60 minutes, or until crust is golden brown.

Notes

adapted from an old recipes from Gentle Thanksgiving

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