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Gluten Free Tofu Pot Pie with Biscuit Topping

  • Author: Mia Swinehart


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



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


  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.
  5. Stir in your frozen mixed vegetables and allow to cook for another 5 minutes.
  6. 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.
  7. Bake for 17-20 minutes, until filling is bubbly and biscuits are slightly browned and cooked through. Serve and enjoy!