4 Reviews of Tofu Pot Pie

From: Solitary Dancer

On May 29, 2008

This is delicious. I substituted the veggies and used what I had. Can of corn, can of peas and sliced mushrooms. It's delicious! I highly recommend this. Look at the photos I posted and see how yummy it looks.

From: Chef Joey Z.

On Jun 1, 2008

This pie is EXCELLENT! I cut my tofu up in small cubes and marinaded them over night in a Chipotle/Mango dressing. I had some left over veggies in the fridge and just threw them in to the mix. I also used Quinoa flour instead of plain flour. I used just one puff pastry crust on top which I brushed with a little egg wash, so it wasn't Vegan. I served this with some whole canned cranberries. This made enough for a huge casserole. Everyone loved it. I will make this again in the future. Thanks for a wonderful and tasty dish!!!

From: potato715

On Sep 9, 2009

This was delicious! I didn't have any celery, so I used carrots, corn, and broccoli as the veggies. I used the pie crust recipe from Vegan Lunch Box. Between that crust and this filling, it was wonderful.

From: Wish I Could Cook

On Oct 11, 2008

Fantastic! I've always been hoping to find a delicious tofu recipe and now I've finally found it! I used butternut squash for my vegetable and left out the celery. When making the golden gravy, the 1/4 cup oil is not enough to turn the flour and yeast into a liquid that will bubble. But don't worry, just keep going. Add the water mixture slowly so you don't get lumps, (but they do whisk out.) Also, the flour didn't stay stuck to the tofu during sauteing. I might have cut my cubes to small. But again, it didn't affect the appearance or delicious flavor. I'll be serving this to company and I bet they'll think I'm a master chef!