Tofu-Vegetable Pot Pie

This tofu pot pie proves you don’t need chicken or cream to make a satisfying, warming pot pie. Cubed firm tofu joins a colorful mix of zucchini, red and green peppers, carrots, Swiss chard, corn, and peas under a golden biscuit crust. The filling is bright, fresh, and loaded with texture.

Cooking the vegetables in apple juice or white wine instead of oil or butter keeps things light while still building flavor. The juice reduces slightly during cooking and glazes the vegetables with a touch of natural sweetness that rounds out the thyme and cayenne.

The vegetables cook quickly on the stovetop before going into the casserole. This pre-cooking ensures everything is tender under the biscuit crust, which bakes separately on top without a sealed edge so steam can escape and the crust stays crisp.

Pro Tips

• Use extra-firm tofu and press it before cubing. Waterlogged tofu dilutes the filling and won’t hold its shape.
• Don’t overcook the vegetables on the stovetop. They continue cooking for 30 to 40 minutes in the oven. Slightly underdone going in means perfectly tender coming out.
• Leave the biscuit crust edges unsealed as directed. Sealing traps steam and makes the crust soggy underneath.
• Let it rest 10 minutes after baking so the filling thickens slightly and each serving holds together.

Variations

• Add a tablespoon of nutritional yeast to the filling for a savory, slightly cheesy flavor.
• Swap the biscuit crust for puff pastry for a flakier, more indulgent top.
• Stir in a handful of mushrooms with the zucchini for an earthier, meatier filling.