Tofu is one of the most versatile meat replacements I have found and it can be used in a wide range of Vegan dishes. With lots of health benefits Tofu can be a very valuable addition to the Vegan diet.
Tofu is a great source of protein and contains all nine essential amino acids. It is also provides a plant based source of iron and calcium as well as the minerals, manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1.
Paired with a creamy Mushroom sauce this pie filling is not only extremely satisfying, it is bound to get you excited about cooking.
For this pie I used extra firm tofu and drained the excess liquid. I have found the texture can vary depending on cooking time.
When I first buy Tofu I prepare it by cutting it into cubes. Then I put them in a tub in the freezer. Then whenever I need any I can just take it from the freezer and add it to my dishes.
When frozen the texture of tofu changes and it becomes chewier. I prefer this as it absorbs sauce a lot better and allows the flavour to soak into the tofu.
Creamy Mushroom and Tofu Pie
Ingredients
- 1 small Onion
- 1 stick Celery
- 3 cloves Garlic
- 150 g Mushrooms
- 100 g Extra firm Tofu
- 1 sprig Fresh Thyme or 1/2 tsp dried
- 1 tbsp Vegan Butter
- 1 tbp Soy sauce
- 200 ml Plant Milk
- 2 tsp Cornflour
- 3-4 tbsp Nutritional Yeast
- 1 pack Vegan Puff Pastry
Instructions
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Melt butter in a frying pan. Then add finely chopped onion, celery and minced garlic. Fry for 5 mins on a medium heat.
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If using fresh Tofu drain off excess water and cut into small cubes.
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Chop mushrooms into cubes and add them to frying pan along with the soy sauce and chopped thyme.
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Add tofu to frying pan and fry for a further 5 mins stirring frequently.
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Add the plantmilk to the frying pan and simmer for 10 mins
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Pre heat the oven to 190c
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Add tsp cornflour to a bowl and add 1tsp water. Stir cornflour with water and add to the frying pan.
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Now add Nutritional yeast if using and stir. Add salt and pepper to taste.
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Cut Pastry to fit your dish and line the dish with the pastry. Add filling to the dish and cover with pastry. Use a fork to seal the edges and a knife to score a pattern on the top. Then brush the top with plant milk and put in the oven for 30 mins or until golden brown.
