This Vegan Pot Pie will quickly become a weeknight favorite! It’s impossibly easy to make and requires very little prep. It takes less than 30 minutes in the oven and will be on your table in no time!
* You can also make one large pot pie using the two sheets of pie crusts. You will need an 8-9" pie pan as well. Roll out the dough to fit pan if needed. Assemble the same way as instructed with the ramekins. The cook time may take 10-15 minutes longer.
* I used a flavorful broth to keep the ingredient list short and simple. I didn't feel the recipe needed extra seasoning but feel free to add more to taste. You can add things like garlic powder, onion powder, thyme, cumin or rosemary.
* PRESSING TOFU:
wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. I have a Tofu Press
which makes it easier. With this recipe, you'll only need half the block of tofu, but I usually press the whole block and save the remaining for another recipe. To make things easier, you can buy Pre-Pressed Tofu