Whole Foods Co-op
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Tofu Pot Pie



  • Crust:
  • 2 C flour
  • 1 t salt
  • ½ C butter , cold, cut into 1 T pieces
  • ½ C water , cold
  • Breading for Tofu:
  • ¼ C flour , all purpose
  • 2 T nutritional yeast flakes
  • 1 t salt
  • 2 t garlic granules
  • 1 lb tofu , firm or extra-firm (NOT silken)
  • Gravy:
  • 1/3 C flour
  • 1/3 C nutritional yeast flakes
  • ¼ C oil
  • 2 C water
  • 1-2 t garlic granules
  • ½-1 t onion powder
  • 2-3 T tamari or Braggs Liquid Aminos
  • salt & pepper to taste
  • Vegetables:
  • ½ C onion , diced
  • 6-8 cloves garlic , minced
  • ½ bell pepper , chopped
  • 2/3 C mushrooms , sliced or chopped
  • 1/3 zucchini , sliced into quarter rounds
  • ½ C broccoli , cut into small pieces
  • 1 C potatoes , diced, boiled for 5 minutes until soft but not mushy
  • ½ C corn , unfrozen


  1. Mix flour and salt, then work in the butter with your fingers. Add water slowly, adding more or less water to get all the flour to stick together and the dough ball smooth. Do not knead or work the dough more than necessary. Refrigerate for at least 15 minutes before using. Separate the dough into two halves, with one half slightly larger than the other. Roll the larger half out for the bottom crust (and put the smaller portion back in the fridge). Place into pie pan, with enough dough to fold over the edge. Use a fork to pokes small holes all over the bottom and side of crust. Bake 10-15 min at 350° F until mostly done, checking half way through for bubbles. Poke any bubbles down with the fork.
  1. Cut one pound tofu into dice size cubes. Coat 1/3 of tofu in breading and fry in oil until brown and crispy. Remove from pan and put on paper town to soak up excess oil. Repeat with rest of the tofu. (You can substitute seitan or meat of your choice here, with breading or no breading. It’s still really good.)
  1. Toast flour over medium low heat in deep pan until you can start to smell it, whisking occasionally as you toast. Whisk in the yeast, then add oil. When oil is absorbed, slowly whisk in water, until it thickens and bubbles. Add more or less water for desired thickness of gravy (I like a thicker gravy, so often add less water than needed). Whisk in tamari, garlic and onion powder, and salt and pepper. Taste and adjust spices; I tend to add extra onion powder and garlic. And pepper. Whisk as necessary to desired consistency.
  1. Sauté onions until almost translucent, add garlic and peppers, then add other vegetables that need to be cooked (like mushrooms and broccoli). Sauté all ingredients until cooked (but not mushy). * Add or substitute vegetables you enjoy, like green beans, peas (I hate peas), jalapenos, green or black olives, cauliflower…the list goes on. The veggie filling should total around 3-4 cups.
The Magic:
  1. Mix vegetables with tofu and 3/4 of gravy in a bowl, and pour into baked pie shell. Top this tofu/vegetable mix with remaining ¼ gravy. Place pie shell on top. Pinch top crust to bottom crust, and cut 6-8 slits in top crust. You can also make fun faces if you’d like. Bake at 375°F for 40-50 minutes until top crust is golden brown. Remove and let cool for 10 minutes. Nummy in your tummy.

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Duluth, MN 55805

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