Filling
6oz extra firm tofu, pressed and cubed
1/2 medium onion, chopped
2 cloves garlic, minced
1 carrot, chopped
2 stalks celery, chopped
1 cup frozen corn
1 cup frozen peas
1/2 cup vegetable broth
1/4 cup unsweetened almond milk
2 tablespoons cornstarch
1 teaspoon dried basil
chopped fresh chives
sea salt and black pepper
Crust
3/4 cups unbleached flour
1 teaspoon baking powder
4 tablespoons unsweetened almond milk
1 tablespoon olive oil
sea salt
Directions
Preheat oven to 425 degrees F.
Preheat a non-stick pan for the tofu. Add tofu cubes to hot pan, and fry until golden and crispy on the outside. Stir occasionally to cook all sides of cubes.
Meanwhile, prepare the filling. First add 2 tbsp the vegetable broth to a large saucepan over medium heat, then add onion, garlic, carrot, celery, and a pinch of salt – stir. Cook until soft and onions are clear (about 7 minutes).
Add the cornstarch and stir with a whisk, then slowly whisk in the rest of the broth. Add almond milk, cooked tofu cubes, spices and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin/thick, you may need to add more almond milk or cornstarch. Wait a few minutes, then repeat if necessary.
While the sauce is thickening, prepare crusts. Cut olive oil into mixture of flour, salt, and baking powder, until a crumbly meal forms. Then one tablespoon at a time, stir in almond milk. Roll out flat. Cut out circles (or shapes large enough to cover the tops of your ramekins), about 1 inch larger than your ramekins, leave unbaked, and set aside.
Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed. Divide the mixture evenly between 2 lightly greased ramekins. Top with crusts, tucking the extra edge into the ramekin and pressing the edge to seal it. Set your ramekins on a baking sheet to catch overflow and bake until the crust is golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
Nutrition
makes 2 medium pies + 2 small pies
1060 calories (for entire recipe)