A's Easy Tofu Potpie

Potpie is one of Adam's favorite meals. Luckily, it can be stinking easy to throw together.
And while some versions can be quite loaded with sodium and super high in calories, with a little tweaking potpie can be quite healthy. This veggie and tofu version is made simple because it uses Pillsbury pizza crust as the topping. It's delicious (and also vegan). Potpie is amazing because it is an entire meal in a single dish, so if it's also healthy, delicious, and easy to make what's not to love?
Feel free to switch up the ingredients as you see fit. Don't like celery? Omit it. Want to throw in some broccoli? Go for it. This is a really flexible and fool-proof recipe. If you don't want tofu, swap in some chicken, tempeh or beef instead. Or go 100% veggie. The world is your playground with this simple recipe.

I drew inspiration from a variety of potpie recipes, including theKitchn's tofu potpie, Meet the Shannons vegan chicken potpie, and the Curvy Carrot's vegetarian potpie.

Total time: about 1 hour with 20 minutes of active cooking. Makes about 6 servings.
  • 8 oz firm tofu
  • 3 Tbsp olive oil
  • 1 small diced yellow onion
  • 1 celery stalk, diced
  • 1 cup of frozen carrots
  • 2 cloves garlic, minced
  • 1 russet potato, peeled and diced
  • 6 oz mushrooms
  • 1 cup frozen peas
  • 14 oz veggie broth
  • 2 ounces of tomato paste
  • 2 tsp soy sauce
  • 1 can of veggie broth
  • 1 cup of water
  • 1/2 tsp of sage
  • 1/2 tsp thyme
  • salt and pepper to taste
  • 1 Pillsbury pizza crust

Preheat your oven to 400 degrees.

Saute the onion, celery and mushrooms for 5 minutes or until the onions start to turn translucent. Add the garlic and saute for another 60 seconds.

Add the contents to your baking dish. I baked my potpie in a round 2.5 quart Corningware dish.

Optionally, fry the tofu in a little olive oil for 30 seconds on each side. You don't have to do this, but it will make the tofu a little firmer and thus a little more convincing as a meat substitute. I used the same pan as I used to saute the onions so that I would have fewer dishes to wash. My laziness when it comes to washing dishes knows no bounds.

Add all of the ingredients except for the pizza dough to your baking dish. Mix it all up.
Bake for 40 minutes.

Roll out your pizza dough. I only used half of it, but if you're using a more shallow pan you might need the whole thing. Cover the top with your dough and pinch around the edges.

Bake for an additional 10 minutes, or until the crust is a beautiful golden brown color.
Enjoy your deeeeelicious creation!
Adam's taste rating: 3 ladles
Alina's taste rating: 3 ladles
Healthy rating: 5 ladles
Ease of prep rating: 4 ladles
Overall average: 3.75 ladles


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