Tofu Pot Pie with Phyllo Crust
Ingredients
For the Filling:
- Plenty of oil (everyday olive or neutral oil)
- 1 package extra firm tofu
- Carrots (diced)
- Onions (diced)
- Celery (diced)
- Potato (peeled and diced, russet, baby, red russet, or Yukon gold)
- Vegan butter
- Flour
- Non-dairy milk (unsweetened)
- Non-chicken broth (or vegetable stock)
- Celery seed
- Sea salt
- Black pepper
- Thyme (fresh or dried)
- Bay leaf
- Frozen peas
- Frozen corn
- Parsley (fresh)
For the Crust:
- Vegan phyllo dough
- Spray olive oil
Instructions
Fry the Tofu:
- Heat plenty of oil in a hot pan.
- Add the extra firm tofu to the pan.
- Pan fry until firm and fairly golden. It doesn't need to be deep fried.
- Remove from heat and drain on paper towels.
Sauté the Mirepoix:
- Add a little oil to the pan.
- Sauté the diced carrots, onions, and celery (mirepoix) in the pan.
- Add celery seed, sea salt, and black pepper to season.
- Add thyme (fresh or dried).
Create the Roux:
- Add vegan butter to the sautéed vegetables.
- Add flour and ensure it's evenly distributed.
- Slowly add non-dairy milk (unsweetened) while whisking to prevent lumps.
- Add non-chicken broth (or vegetable stock) while whisking.
Simmer the Filling:
- Add the diced potatoes to the mixture.
- Add a bay leaf.
- Bring to a simmer over medium-low heat for about 5-7 minutes, or until thickened.
Finish the Filling:
- Add the fried tofu, frozen peas, and frozen corn.
- Stir in a couple of knobs of vegan butter for richness.
- Season with salt and pepper.
- Stir in fresh parsley.
Assemble the Pot Pies:
- Preheat oven to 350-375°F (175-190°C).
- Fill individual serving bowls about 80% full with the tofu pot pie filling.
Prepare the Phyllo Crust:
- Take out a couple of sheets of vegan phyllo dough.
- Cut the phyllo into long strips.
- Crumple the phyllo strips lightly on top of each bowl, ensuring they don't sink into the filling.
Bake the Pot Pies:
- Spray the phyllo topping with spray olive oil.
- Place the pot pies in the preheated oven.
- Bake until the phyllo is golden and the filling is bubbling, approximately 10-15 minutes.
Rest and Serve:
- Let the pot pies sit for about 10-15 minutes to allow the starches to settle and thicken.
- Serve hot, garnished with fresh parsley.
Video Description
Incredibly simple tofu dish with a classic mirepoix of chopped celery, carrots and onion, some vegan butter to make a roux, then packed with more veggies—potato, peas and corn—and to keep things nice and simple so we don't screw it up, phyllo sheets cut into ribbons and crumpled on top to make the golden, flaky crust! And a Tofu Pot Pie is born. Totally obsessed with these.
A fun recipe that you can make with your kids (as a fun weekend or Father's Day activity!) to say 'thank you' to all the mothers out there that allowed us to be fathers!
Your whole family is gonna flip for these, and it's extra fun when you make them in single-serving bowls and you can freeze a bunch for later in the week to make meals a breeze for the family.
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#veganchef #chef #tofu #mealprep #healthy