Tofu Pie
Savor the comforting flavors of this Tofu Pie, a hearty and satisfying dish that's perfect for both vegans and non-vegans alike. This recipe combines protein-packed firm tofu, a medley of fresh vegetables, and aromatic seasonings like thyme and garlic to create a filling that's rich, creamy, and bursting with umami. Thickened with a plant-based milk and cornstarch slurry, the savory filling is encased in a flaky pre-made vegan pie crust, delivering the perfect balance of texture and taste. Ideal for family dinners or potlucks, this tofu pie is not only a delicious meal option but also surprisingly easy to prepare with just 25 minutes of prep time. Whether you're searching for a meat-free main course or a cozy comfort food recipe, this vegan tofu pie is sure to impress every guest at the table.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 240 ml Vegetable broth
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves
- 1 medium Onion
- 1 medium Carrot
- 1 Celery stalk
- 100 grams Frozen peas
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce
- 2 tablespoons Cornstarch
- 120 ml Unsweetened plant-based milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Dried thyme
- 2 Pre-made vegan pie crust (top and bottom)
Instructions
Preheat your oven to 190°C (375°F).
Drain the tofu and wrap it in a clean kitchen towel. Place something heavy on top to press out excess water for about 10 minutes.
While the tofu is pressing, dice the onion, garlic, carrot, and celery into small pieces.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
Add the carrot and celery to the skillet and cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Crumble the pressed tofu into the skillet and stir well, letting it cook for 3-4 minutes.
Add the vegetable broth, nutritional yeast, soy sauce, thyme, salt, and pepper. Stir to combine and let it simmer for 5 minutes to allow the flavors to meld together.
In a small bowl, mix the cornstarch with the plant-based milk to create a slurry. Slowly add this mixture to the skillet while stirring, and let it thicken for 2-3 minutes.
Stir in the frozen peas and let the filling cool slightly.
Prepare a pie dish with one of the pre-made vegan pie crusts, ensuring it covers the bottom and sides.
Pour the tofu and vegetable filling into the prepared crust and spread it evenly.
Cover the pie with the second crust, crimping the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 30-40 minutes, or until the crust is golden brown.
Let the pie cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.3 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 518 mg | 40% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
