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Deep Dish Tofu Pot-Pie

A community recipe by

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This is a very cozy and satisfying alternative to a deep dish chicken pot pie. My younger son who is a life-long vegetarian always requests this one when he comes to visit 'Mom'.


Serves: 4-6

  • 4 potatoes (peeled)
  • 3 carrots (peeled)
  • 1 large onion (peeled and cut into wedges)
  • 1 handful frozen peas
  • any vegetables (cooked)
  • ¾ pound tofu (cubed into large pieces)
  • 1½ cups white sauce
  • 1 packet frozen puff pastry


Deep Dish Tofu Pot-Pie is a community recipe submitted by Dawa and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a small saucepan melt the butter over a low flame. Stir in flour, salt and pepper. Add milk all at once. Cook and stir (using a whisk makes this easy) over a medium flame till thickened and bubbly.
  • Preheat oven to 350 degrees.
  • Grease lightly a deep, 2 quart casserole dish and use some of the sheets of pastry to line the dish completely. Some of the pastry should be hanging over the edges of the casserole. Be sure to press the pieces together to prevent leaking. Set aside.
  • Peel, chop and steam potatoes, carrots and onion (with the onion on the top layer of the veggies) for about 10-15 minutes until they are just tender but still firm. Set aside.
  • Prepare White Sauce.
  • Combine veggies, adding at this time the frozen peas, and white sauce. Pour this mixture into the lined casserole dish.
  • Top the pie with some more sheets of pastry to cover, seal the edges over onto the top of the pie. If you're really feeling creative you can cut something amusing out of a sheet of pastry and add that to the center of the pie's top. Cut a few small slices into the top to let the hot air escape.
  • Bake for 30-40 minutes, until the top of the pie is brown and puffy. Serves 4-6. Great with white wine or cold beer.
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