Rustic Tofu Pot Pie
- 1¼ cups unbleached all-purpose flour
- 1¼ cups whole wheat pastry flour
- 1 teaspoon salt
- 1 cup cold butter or vegan butter
- ¼ - ½ cup ice water
- ¼ cup soy sauce
- ¼ cup extra virgin olive oil
- ¼ cup nutritional yeast
- 1 (10-ounce) super firm tofu, drained, pressed dry and cut into small cubes
- Black pepper
- 2-3 Tablespoons safflower oil
- 4-5 cups frozen mixed vegetables
- To prepare Crust: Combine both flours and salt in a mixing bowl. Grate frozen vegan butter using the largest holes of a box cheese grater. Combine with flour - mixture should resemble a coarse meal. Transfer entire mixing bowl into the freezer for at least 10 minutes. This will allow mixture to become very cold. Remove from freezer, stir in ice water 1 Tablespoon at a time until your dough starts to stick together. Separate dough into 2 rounds balls and press each into round discs. Wrap each disk tightly with plastic wrap and refrigerate for 1 hour.
- Meanwhile, whisk together all Tofu Mixture ingredients except for tofu, until thick and viscous. Add tofu and gently toss to coat. Set aside.
- To prepare Vegetable Mixture: Heat safflower oil in a large pot over medium heat. Add in frozen mixed vegetables and saute until softened and fragrant - about 5-7 minutes. Add in flour, nutritional yeast and soy sauce. Stir to coat all vegetables. Afterwards, add vegetable broth to help deglaze pan. Stir in dried herbs, salt and pepper. Turn heat off. Drain tofu and add to mixture. Stir in gently to combine. Mixture will thicken as it cools. Heat safflower oil in a large pot over medium heat. Add in celery, and onions. Sauté until onions have softened - about 5-7 minutes. Add in garlic, potato, carrots and peas. Sauté for another 3-5 minutes or until softened. Add in flour, nutritional yeast and soy sauce. Stir to coat all vegetables. Afterwards, add vegetable broth to help deglaze pan. Stir in dried herbs, salt and pepper. Turn heat off. Drain tofu and add to mixture. Stir in gently to combine. Mixture will thicken as it cools.
- Preheat oven to 400°. Flour a clean dry surface and rolling pin. Remove one flour disc from the refrigerator. Roll dough out to about ¼" thickness.
If using ramekins: Place 2 ramekins upside down over dough (do not press down) and using a paring knife, cut out a circle about ½" bigger than each ramekin. Set circles aside. Repeat with remaining flour disk. Divide tofu and vegetable mixture between 4 ramekins. Place dough round over each ramekin and tuck the sides under to form a thick crust. Press edges to seal and crimp with a fork. Using a sharp knife, cut a small x-shaped slit in the middle.
If using a muffin tin: Grease muffin tin with safflower oil or coconut oil. You'll need large rounds for the base and small rounds for the top. Cut out the large rounds using a large (3⅝") cookie cutter or large jar cover. These rounds should be able to fill the entire tin up to the top. In order to make 12 large rounds, you will have to use one whole flour disc and part of the second flour disc. Place large rounds into muffin tin and press down gently, allowing the edges to come all the way to the top and hang over a bit. Cut out 12 small rounds using a smaller cookie cutter or round kitchen glass. Set aside. Carefully scoop a heaping spoonful of tofu and vegetable mixture into each muffin tin almost to the top without overflowing. Drape small rounds over the filling, press the edges together to form a thick crust and trim any extra dough. Use a fork to crimp the edges. Using a sharp knife, cut a small x-shaped slit in the middle.
- Brush a little milk on top of each pot pie. Bake for 30-35 minutes or until crust is golden brown and the filling is bubbly. Remove from oven and allow to cool for 5 minutes. For mini pot pies, use a butter knife to gently separate the muffin from the tin. Serve and enjoy!