Savory tofu pie with tomatoes
This savory pie has a filling made of mixed tofu, mushrooms, onions and herbs and is the perfect dinner when you crave a good pie.
Servings: 6
Calories: 287kcal
Ingredients
For the crust
- 400 ml all purpose flour
- 100 ml whole wheat flour
- 50 g plant based butter
- 100 ml water
- salt
For the filling
- 400 g soft tofu
- 1 onion
- 1 clove garlic
- 1 cube vegetable stock
- 1/2 cube mushroom stock
- 20 champignons
- 1 pot of basil
- 1 pot of parsley
- 250 g cherry tomatoes
- 100-200 ml water
Instructions
- Preheat oven to 430°F
- Combine flour, butter, salt and water into a dough. Cover the dough and let it rest for 30 minutes in the refrigerator.
- Meanwhile, prepare the filling by mixing the tofu, basil and parsley.
- Slice the mushroom and chop the onion and garlic and fry until the garlic is soft.
- Add the water and stock to the mushroom and onions and let in simmer until the stock is completely dissolved.
- Combine the tofu mix with the mushroom mix.
- When the dough is ready, remove the from the refrigerator and roll out onto a lightly floured surface.
- Gently press the rolled out dough into a pie tin, trim any extra bits along the edge.
- Pre-bake the dough for 10 minutes.
- Cut the tomatoes in halves.
- If you want to decorate your pie with some extra pie crust prepare for the decorating.
- When the pie crust is pre-baked add the filling and top with the half tomatoes.
- Bake for 35 to 45 minutes or until golden brown.
- Serve with a fresh sallad.
Nutrition
Calories: 287kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 239mg | Potassium: 523mg | Fiber: 3g | Sugar: 4g | Vitamin A: 222IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 3mg