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Tofu Pot Pie Recipe

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Looking for an easy tofu pot pie recipe? Learn how to make tofu pot pie using healthy ingredients.


Submitted by nermil

Makes 8 servings



like chicken pot pie, but with tofu instead of chicken. i genrally make this in a 9x13 baking dish, and just drop the biscuit mix on top, instead of rolling and cutting out biscuits. also, freeze the tofu, then thaw, and sqeeze out as much water as possible, then tear into pieces. it really will look like chicken bits.

Recipe Ingredients for tofu pot pie

1 tsp olive oil
1 cup diced onions
1/2 cup diced celery
1 tsp minced garlic
3 cup thinly sliced mushrooms
2 cups frozen peas and carrots, thawed
1 tsp dried thyme
1/4 tsp poultry seasoning
1 cup water
1 1/2 cups cream-style corn
1 1/4 cups fat free evaporated milk
3 tbsp all-purpose flour
1/2 cup grated Swiss cheese (2 oz/57 g)
1 tbsp chopped fresh parsley
455 g extra firm tofu (1 block)
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
3/4 cup cooked sweet potato (canned is fine)
3 tbsp butter, melted

Recipe Directions for tofu pot pie

  1. Filling

  2. Preheat oven to 400F. Place eight 7-oz ramekins on a baking sheet lined with foil and set aside.

  3. To make filling, heat olive oil over medium-high heat in large non-stick pot. Add onions and garlic. Cook until onions begin to soften, about 3 minutes. Add celery and mushrooms and cook until mushrooms are tender. Stir in peas and carrots, thyme, and poultry seasoning. Cook 1 more minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes.

  4. In a small bowl, whisk together evaporated milk and flour until smooth. Add to pot. Cook and stir until mixture thickens. Remove from heat. Add cheese and parsley and stir until cheese melts. Stir in cut-up tofu. Cover and keep warm.

  5. Biscuit Topping

  6. To make biscuit topping, combine both flours, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together buttermilk, sweet potato, and 2 tbsp of the melted butter. Add wet ingredients to dry ingredients and stir gently until a ball is formed.

  7. With floured hands, transfer biscuit dough to a lightly floured surface and press out or roll dough to about 1/3-inch thickness. Using 21/2-inch-round cookie cutter, cut dough into circles just slightly smaller than the top of your ramekins.

  8. Fill ramekins with warm chicken mixture and top with biscuit. Brush tops of biscuit with remaining melted butter. Bake for 13 to 15 minutes, until filling bubbles and biscuits are puffed up a golden brown. Let stand for 5 minutes before serving. They?re very hot!

Categories

Main Dish

Nutrition Facts
Serving Size 346.4g
Amount Per Serving
Calories
331
Calories from Fat
92
% Daily Value*
Total Fat
10.2g
16%
Saturated Fat
4.8g
24%
Trans Fat
0.0g
Cholesterol
20mg
7%
Sodium
532mg
22%
Potassium
759mg
22%
Total Carbohydrates
46.9g
16%
Dietary Fiber
4.3g
17%
Sugars
11.8g
Protein
16.5g
Vitamin A 158% Vitamin C 21%
Calcium 40% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • High in calcium
  • High in phosphorus
  • High in selenium
  • Very high in vitamin A
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