Description
A comforting twist on an all-time favorite, featuring a creamy tofu filling and fresh vegetables enveloped in a flaky pastry crust.
Ingredients
Scale
- 1 ½ cups chopped vegetables (carrots, peas, bell peppers, spinach)
- 10 ounces firm or extra-firm tofu (pressed to remove excess water)
- 1 teaspoon coconut or olive oil
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- 1 teaspoon dried fenugreek leaves (or kasuri methi)
- ½ teaspoon ground cumin
- 1 tablespoon onion flakes
- 1 teaspoon garlic powder
- 8 ounces canned tomato puree
- 1 cup full-fat coconut milk
- ½ teaspoon salt
- 1 puff pastry sheet (9×9”)
- Fresh cilantro and pepper flakes (for garnish)
Instructions
- Preheat your oven to 400°F (205°C).
- In an 8×10” baking dish, add the oil, pressed tofu, salt, and all of the spices. Mix well until the tofu is coated.
- Fold in your choice of chopped vegetables.
- Bake in the oven for 15 minutes.
- While baking, roll out the thawed puff pastry sheet.
- Once the dish is out of the oven, mix in the tomato puree and coconut milk until creamy.
- Place the puff pastry over the filling and seal the edges.
- Bake for an additional 20-25 minutes or until the pastry is golden brown and puffed.
- Let it cool for 5 minutes before serving and garnish with fresh cilantro and pepper flakes.
Notes
For a creamier filling, consider adding vegetable broth or nutritional yeast. Store leftovers in an airtight container for up to 4 days or freeze for up to a month.
- Prep Time: 25
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: butter sauce, pot pie, vegetarian, tofu, comfort food, flaky pastry
