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Tofu Pot Pie

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Tofu Pot Pie
  • 8 Servings
  • 10 mins Prep Time
  • 1 hr mins Total Time
  • 410 Cal/Serving

Nutritional Facts

Cal./Serving 410
Total Fat 27g
Saturated Fat
Trans Fat
Cholesterol 20mg
Sodium 660mg
Carbohydrates 32g
Dietary Fiber
Sugars 5g
Protein 12g


1 pkg (8 oz) Nasoya® TofuBaked, Teriyaki, cut into cubes
1/4 cup butter
5 tbsp flour
1 cup vegetable or chicken broth
1 cup milk or soy milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground sage or poultry seasoning
3 cups frozen (thawed) stir-fry vegetables
1 sheet frozen (thawed) puff pastry


  1. Heat oven to 400°F. Spray 8-inch square baking dish with nonstick spray.
  2. In 2-quart saucepan, melt butter over medium heat. Add flour, salt, pepper and sage. Stir over medium heat about 1 minute. Gradually whisk in broth and milk. Heat to boiling, stirring constantly, until thickened and bubbly. Stir in tofu and vegetables. Spoon mixture into baking dish.
  3. On lightly floured surface, unfold puff pastry. Roll gently into 10-inch square. Cut small slits in top of pastry. Carefully transfer crust to top of pie. Loosely crimp edge.
  4. Bake 30 to 35 minutes or until crust is golden brown and puffed. Let stand 5 minutes before serving.

Nasoya products used in this recipe:


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    Did You Know?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!