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Tofu Pot Pie
Ingredients
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400g plant-based puff pastry dough
*You will need an 8x8" or 9x9" casserole dish Crispy Tofu: 400g extra-firm tofu 2 tbsp soy sauce 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp poultry seasoning 1/2 tsp dried sage |
Pot Pie Filling: 1/2 medium-sized onion, finely chopped 1 medium-sized carrot, finely chopped 1 rib of celery, finely chopped 2 cloves garlic, minced 1 medium yellow potato, diced 230g cremini mushrooms, diced 1/2 cup white wine 3/4 cup vegetable broth 2 tbsp cornstarch 1 tsp poultry seasoning 1 tsp dried ground sage 1/2 tsp black pepper 1-2 tsp salt 1/2 cup frozen peas 2 tbsp extra virgin olive oil |
Recipe
1. Preheat the oven to 375°F (190°C).2. Prepare Crispy Tofu: Begin by pressing the extra firm tofu to remove excess water. Wrap it in a tea towel and gently squeeze to release as much moisture as possible. Break the tofu into bite-sized chunks and place them in a bowl. In a separate small bowl, mix soy sauce, garlic powder, salt, poultry seasoning, and dried sage. Pour this mixture over the tofu and toss gently to coat. Spread the seasoned tofu on a baking sheet and bake in the preheated oven for about 30 minutes, until it becomes golden and crispy. Set aside once done.
3. Sauté Vegetables: While the tofu is baking, heat 2 tbsp of extra virgin olive oil in a saucepan over medium-high heat. Add the finely chopped onion, carrot, and celery. Sauté for 2-3 minutes until the onions turn translucent. Stir in the minced garlic.
4. Add Potatoes and Spices: Introduce the diced potatoes to the saucepan and give it a good stir. Sprinkle in the dried sage, garlic powder, poultry seasoning, salt, and black pepper. Continue stirring to ensure the spices coat the vegetables evenly.
5. Deglaze with White Wine: Pour in the white wine and let it simmer for approximately 3 minutes. This will allow the wine to reduce and the alcohol scent to dissipate.
6. Incorporate Mushrooms: Add the cremini mushrooms to the mixture and cook until they soften and reduce in size by about half.
7. Build the Base: Pour in about half of the vegetable broth, allowing the flavors to meld together.
8. Thicken the Filling: In a separate bowl, combine the remaining vegetable broth with cornstarch, creating a slurry. As the mixture in the saucepan comes to a boil, gradually add the cornstarch slurry while stirring continuously. Toss in the frozen peas and continue stirring as the mixture thickens to a luscious, gravy-like consistency.
9. Add Crispy Tofu: Carefully fold in the pre-baked crispy tofu chunks, ensuring they are evenly distributed throughout the filling. Remove the saucepan from heat and let it cool for about 5 minutes.
10. Assemble the Pie: Roll out the plant-based puff pastry dough on a cutting board. Place the casserole dish upside down on the dough and cut around it, leaving about half an inch of excess around the edges.
11. Ladle and Cover: Ladle the flavorful filling into the casserole dish. Gently place the cut puff pastry dough on top, making sure it covers the filling entirely. Using a spoon, fold the excess dough around the edges, creating a decorative, ridged border.
12. Vent and Bake: To allow steam to escape while baking, make four diagonal slits on the top of the puff pastry. Place the casserole dish in the preheated oven and bake at 375°F (190°C) for approximately 40-45 minutes, or until the crust turns puffy and a delicate golden hue.
13. Serve and Enjoy: Once out of the oven, let the Tofu Pot Pie cool for 15-20 minutes before serving. This allows the flavors to meld and the filling to set. Serve up generous portions of this comfort-food classic and savor the delightful combination of textures and tastes. Enjoy!