Vegan Tofu Pie

This Vegan Tofu Pie is a delightful fusion of traditional Japanese flavors and a light, flaky crust, perfect for a cozy meal. With its savory tofu filling and umami-rich seasonings, it’s a satisfying dish that showcases the versatility of plant-based ingredients.

Ingredients

• Firm tofu - 200 grams
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, finely chopped
• Mushrooms - 100 grams, diced
• Carrot - 1 small, grated
• Nori seaweed - 1 sheet, finely chopped
• Cornstarch - 1 tablespoon
• Vegan puff pastry - 1 roll (about 250 grams)
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, crumble the firm tofu and add soy sauce, sesame oil, salt, and black pepper. Mix well until combined.
3. In a skillet over medium heat, sauté the diced mushrooms and grated carrot for about 5 minutes until softened. Add the chopped green onions and nori, cooking for an additional 2 minutes.
4. Combine the sautéed vegetables with the tofu mixture and sprinkle in the cornstarch to help bind the filling. Mix thoroughly.
5. Roll out the vegan puff pastry on a floured surface and cut it into two circles that will fit into your pie dish.
6. Place one pastry circle into the pie dish, ensuring it covers the bottom and sides. Fill with the tofu mixture, spreading it evenly.
7. Cover the filling with the second pastry circle and crimp the edges to seal. Cut a few small slits on top to allow steam to escape.
8. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
9. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Contains fiber from vegetables, aiding digestion.

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