We created this pie on a wet November lockdown afternoon during the 2020 COVID pandemic when we desperately needed some family comfort food. It really hit the spot. The consistency of the tofu is pleasingly chewy and combines with the softened, seasonal vegetables in a mellow, creamy sauce. We served it with baked potato wedges for ultimate comfort food indulgence. You can either make pub-style individual pies (makes 4) or one large pie to cut at. If you have any extra filling and pastry left over, pasties work really well too and are delicious eaten cold then next day.
2 tbps sunflower or rapeseed oil
100g vegan butter
1 large or 2 small leeks, white part only, sliced in rings
2 medium carrots, diced
150g broccoli, chopped into small florets
2 tbsp plain, all-purpose flour
500ml vegetable stock
1 cup frozen peas
1 cup sweetcorn
1 tsp Dijon mustard
2 tbsp nutritional yeast
A pinch of freshly grated nutmeg
1 tsp salt
1 tsp black pepper
150ml plant-based cream (or swap for unsweetened plant-based milk)
375g puff pastry
375g shortcrust pastry
Preheat the oven to 225 degrees Celsius.
Cut the pressed tofu into 2 cm cubes. Heat the oil to a high temperature in a frying pan and add the tofu. Fry the tofu, turning continuously, until it is light brown in colour. Remove from the heat and set aside.
In a large saucepan, melt the butter gently and add the sliced leeks. Cook until they start to soften, then and add the diced carrots, chopped broccoli and cooked tofu. Stir to combine.
Add the flour to the saucepan, stirring to fully coat the tofu and vegetables. Pour in the stock and to stir to combine the mixture in a smooth consistency. Reduce heat and simmer for about 5 minutes to reduce the stock. Add the peas and sweetcorn and cook for a further 2 minutes.
Remove the saucepan from the heat and add the cream, Dijon mustard, nutritional yeast, salt, pepper and nutmeg. Stir to combine and allow to cool.
Roll out the shortcrust pastry to fit your pie tin, you can either make one large pie or several smaller ones. Blind bake the shortcrust pastry in the pie tin for 10 minutes.
Spoon in the creamy tofu and vegetable mixture into the pie cases, filling them just to the top of the shortcrust pastry. Roll out the puff pastry and cut circles to the size of your tin. Place on top and press down the edges to attach to the base. Make a hole with a sharp knife in the centre to allow the heat to escape whilst cooking. Brush with plant based milk, you can add a dash of maple syrup to the milk before brushing for a rich glaze.
Place into the preheated oven and cook for approximately 35 minutes, making sure the pie crust is cooked and risen, it will appear browned and flaky.