Photo: Priscilla Du Preez
Tofu Vegetable Pot Pie
13 ingredients
20 min + 50 min
1 9-inch pie
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
1128
Calories
36g
Protein
40g
Fat
161g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup butter
- 1/2 cup thinly sliced onion
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- 1/3 (12 ounce) package extra-firm tofu, cubed
- 1/4 cup cubed red potatoes
- 1/2 teaspoon oregano
- salt and ground black pepper to taste
- 1/3 cup all-purpose flour
- 2/3 cup milk
- 1 1/2 cups vegetable broth
- 1 cup frozen mixed vegetables
- 1 pastry for double-crust pie
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes