Gluten free tofu pot pie with the best biscuit topping! The most delicious vegetarian comfort food ever. This tofu pot pie is about to be your new favorite veggie-based dinner! 

I am so excited to share this recipe with you all! This vegetarian pot pie is packed with mixed vegetables and potatoes, and it’s high in protein from the tofu. Tofu is forever one of my favorite plant-based protein alternatives; it’s so easy to prep and cook with, and pairs perfectly with basically any dish! 

 The flavor of the filling is so savory and delicious, and you will not be able to get enough of the fluffy almond flour biscuits on top! The biscuit dough is also super easy to make- no rolling or cutting of dough required! It’s a simple drop biscuit, so all you need is a cookie scoop to add the biscuits on top of the filling. Couldn’t be easier! 

I have been wanting to make a vegetarian pot pie for some time now, and I am so happy I can finally bring this recipe to the blog! I know you guys are going to absolutely love this one. Even if you’re a meat eater, you will not miss the chicken in this dish! I promise. It’s the perfect plant-based meal to add to your dinner rotation, especially during the colder months. It’s so comforting and flavorful. 

I cannot wait for you all to make this tofu pot pie! If you make this recipe, be sure to leave a comment below to let me know what you think! As always, tag me on Instagram so I can see your creations, too 🙂 Enjoy!! 

Gluten Free Tofu Pot Pie with Biscuit Topping

★★★★★ 5 from 6 reviews

• Author: Mia Swinehart

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Description

Gluten feee and vegetarian tofu pot pie with a fluffy almond flour biscuit topping!

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Ingredients

Scale 1x2x3x

For the biscuit topping:

• ½ cup unsalted butter, melted (can sub vegan butter)
• 2 eggs
• 2 tbsp milk of choice
• 2 cups almond flour
• 2 tsp baking powder
• ½ tsp sea salt
• ¼ tsp garlic powder
• More butter, for brushing the biscuits

For the filling:

• 3 tbsp butter (can sub vegan butter)
• ½ of a medium yellow onion, finely diced
• ½ (14 oz) package of House Foods Organic Firm Tofu, diced into small cubes
• 1 cup Yukon gold potatoes, diced into small cubed
• 3 cloves of garlic, minced
• 1 tsp Italian seasoning
• Salt + pepper, to taste
• ¼ cup gluten free all-purpose flour
• 2 cups vegetable broth
• ¼ cup milk of choice
• 3 sprigs of fresh thyme, stems removed
• 1 cup frozen mixed vegetables

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Instructions

1. Start by making the biscuit dough. In a large bowl, whisk together the butter, eggs, and milk. Stir in the almond flour, baking powder, salt, and garlic powder. Set dough in the refrigerator to chill.
2. Preheat oven to 400°F and grease a 9” pie dish.
3. Heat a large skillet over medium heat with the butter. Stir in onion, potatoes, tofu, and garlic. *Make sure your tofu and potatoes are cubed into small pieces. Season with the Italian seasoning, salt, and pepper. Allow to cook for 8 minutes.
4. Whisk in the flour, then slowly pour in your vegetable broth while continuing to whisk. Add your milk of choice and the fresh thyme leaves. Give everything a good stir, then allow to thicken for 10 minutes.
6. Stir in your frozen mixed vegetables and allow to cook for another 5 minutes.
7. Carefully transfer your filling to your greased pie dish. Using a cookie scoop to scoop our 8 biscuits on top of the filling. Brush each biscuit with melted butter.
8. Bake for 17-20 minutes, until filling is bubbly and biscuits are slightly browned and cooked through. Serve and enjoy!

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