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Mini Tofu Pot Pies

1,275 views · Published 22 September 2017 · 1:13 · Indexed 22 September 2026

Channel: mercyforanimals · 2017 · Nonprofits & Activism

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Tofu Pot Pies

Ingredients:

1 block extra-firm tofu
1 large carrot, diced
1/3 bag frozen peas
1/2 onion, diced
3 celery stalks, diced
1 red potato, diced
5 to 6 button mushrooms, diced
2 cups vegetable broth
1/4 cup soy sauce
Bunch fresh herbs (we used thyme and rosemary), finely chopped
3/4 tsp. poultry seasoning
Salt and pepper 
Oil for sautéing 
1 cup + 2 tbsp. unsweetened almond milk
2 cups + 2 tbsp. all-purpose flour
1 tbsp. baking powder
1 tbsp. sugar
6 tbsp. butter

Make Filling:

Dice tofu and marinate in 3/4 cup vegetable broth and 1/4 cup soy sauce for at least 30 minutes but preferably overnight.
Sauté carrot, onion, celery, potato, and mushrooms in pan with oil.
Add 2 tbsp. flour, 1¼ cup vegetable broth, 2 tbsp. unsweetened almond milk, fresh herbs, and poultry seasoning. Add salt and pepper to taste.
Toss in peas and crispy tofu. Mix well.

Make Biscuits:

Combine 2 cups all-purpose flour, baking powder, sugar, 1 tsp. salt, and butter (well-mixed into dry ingredients) in a bowl.
Add 1 cup unsweetened almond milk after everything else is well-mixed.
Spoon thickened veggie mixture into ramekins. Add biscuit dough and bake at 375° until biscuits are golden brown.

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