A savory pie with tofu filling
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. This was actually the fist time I used tofu as filling in a pie, and it worked so much better than I hoped it would! This pie is tasty, juicy and the tomatoes gives it the perfect both sweetness and freshness. This pie is super easy to make, and is just as good to eat the next day if you don’t eat it all at once.
The power of tofu
Hard tofu, soft tofu, fried tofu, natural tofu, marinated tofu… Tofu comes in a thousand different combinations, or at least a lot of them, and there’s so much you can do with it. The soft, natural tofu has a consistency that I can’t stand and is pretty tasteless and I absolutely love it! Yes, it’s true, I love this boring little thing, simply cause it allows me to decide the taste of it by adding whatever vegetables, berries or other goodies I want it to taste like. Just mix the soft tofu with whatever you want it to taste like and you have the perfect filling to things like pies, pirogues and tortellinis.
- 400 ml all purpose flour
- 100 ml whole wheat flour
- 50 g plant based butter
- 100 ml water
- 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
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.