Mini Tofu Pot Pies – Vegan

I will start off with an honest and embarrassing story. I made these Mini Tofu Pot Pies with pre-made pie crust several times before I noticed the lard in it! I had quickly checked the ingredients, no eggs or dairy, and got it. Never did I ever even think they would have lard in pie crust (obviously)!
I only mention it, partly, so you don’t make the same mistake, but mostly to let you know that even after 3 years as a vegan, I still make mistakes sometimes (like the other time when i bought frozen french fries with cows milk as the last ingredient *major eye roll*). You can’t let mistakes hold you back from your passion and purpose is my life lesson for you today 🙂

So, the night I had realized the awful mistake I had been making, I was left with no choice but to whip together a homemade crust, because pot pie was still on the menu for the night. Good thing pie crust is rather simple to make, so I scrounged around my kitchen and found just the stuff I needed. Flour of course, sugar and salt, butter, oil, and water is all you need to make the crust for these VEGAN Mini Tofu Pot Pies!

The crust

As I’ve already stated, the crust is simple! Put the dry ingredients in a large mixing bowl, cut in the butter, then mix in the oil and water until you have a dough ball. Put the dough ball in a bowl and cover with plastic wrap and refrigerate for at least 30 minutes (perfect time to cook the tofu and filling). This helps the dough hold together better to form around the pan, because it is a flaky pie crust.

Once chilled, pull off about 2 tbsps of dough at a time and use your hands to spread it out and form to the inside of each cupcake tin, adding a little extra around the edges ( like pictured –>).Use the rest of the dough to make tops for the pies. Make them big enough to cover the tops and the extra around the edges. You will use a fork later to press the edges together. This is enough dough for 9 pie shells.

Tofu and Filling

While the crust is chilling, preheat the oven to 350°F and press tofu (directions on this recipe if you need it). Cut tofu into even block pieces (about 8 pieces from each 1/2″ slab). In a mixing bowl, toss the cut tofu, 1 tbsp oil, cornstarch, and Mrs. Dash Chicken Grilling Seasoning together until each piece is well coated. Lay the tofu flat on a baking sheet with parchment paper and bake for 25 minutes. If you don’t have parchment paper, just remember to flip the tofu about halfway through.

To make the filling, you need to chop a medium onion and mince the garlic. Then, heat 1/4 cup of oil, over medium heat, in a medium pot and sautee the onion for 5-8 minutes, or until translucent. Add the minced garlic and sautee another 2 minutes. At this point, you want to mix in the flour well, then slowly mix in water and Better Than Bullion paste, non dairy milk, bay leaves, and salt and pepper until well combined.

Let the filling thicken (about 10 minutes), while stirring often to make sure none sticks to the bottom and burns. Once thickened, remove the bay leaves and add in the frozen vegetables. I use the mixed vegetables with corn, peas, carrots, and green beans, but you can use whatever vegetables your heart desires! Continue to cook over medium heat for 10 more minutes, continuing to stir occasionally. Mix in the cooked tofu. Remove from heat and set aside
*There will be left over filling. We like to add it to our plates at the end for extras deliciousness

Assembly & Baking

Now that you have the pieces of the pot pie ready (crust, tofu, and filling), all you need to do now is assemble and bake the Mini Tofu Pot Pies! To do this, preheat the oven to 400°F, then fill the already prepared bottom crusts with the vegetable mixture. Gently lay the dough top over them. Using a fork end, press down around the edges of each pie to hold it together. Slice a slit in the top, or just hit it one good time with the fork to give it a few holes. Bake for 20 min, melt the butter and spread it on the pot pies and return to the oven for 5-10 more minutes, or until browned, buttery, and beautiful! Let cool for 15 minutes before trying to remove the pies or they will fall apart. ENJOY!

Mini Tofu Pot Pies

Servings: 9 mini pies
Prep time: 40 minutes
Cook time: 60 minutes

Ingredients:

  • Crust
    • 4 cups all purpose flour
    • 3 tbsp sugar
    • 1 tsp salt
    • 1/4 cup vegan butter
    • 1/4 cup oil
    • 1/3 cup water
  • Tofu
    • 1 block of tofu – pressed
    • 1 tbsp vegetable oil
    • 1 tbsp corn starch
    • 1 tbsp Mrs. Dash Chicken Grilling Seasoning
  • Filling
    • 1/4 cup oil
    • 1 medium onion – chopped
    • 2 medium garlic cloves – minced
    • 1/2 cup all purpose flour
    • 1/2 tbsp Vegetable Better Than Bullion +3 cups of water
    • 1/2 cup unsweetened non-dairy milk
    • 3 bay leaves
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 3 cups frozen mixed vegetables
    • 1 1/2 tbsp butter – melted
Steps:
  1. Prepare the crust by mixing the flour, sugar, and salt in a large mixing bowl.
  2. Cut in the butter with a pastry cutter, fork, or even your hands until the dough is crumbly and the butter is well distributed throughout.
  3. Pour in the oil and water and mix until you form a dough ball.
  4. Put the dough ball into a bowl and cover with plastic wrap and refrigerate for at least 30 minutes.
  5. While the dough is chilling, prepare and cook the tofu. Cut the tofu into 1/2″ slabs, then into about 8 even squares.
  6. Mix the cut tofu, oil, cornstarch, and seasoning until each tofu piece is well coated.
  7. Lay the tofu in a single layer on a baking sheet with parchment paper and bake for 25 minutes (flip halfway if not using parchment paper).
  8. To Prepare the filling, heat oil over medium heat. Sautee the onion for 5-8 minutes, or until translucent.
  9. Add the minced garlic and sautee for 2 more minutes.
  10. Mix in the flour well , then slowly mix in the water and Vegetable Better Than Bullion until well combined.
  11. Mix in the non dairy milk, bay leaves, and salt and pepper and let thicken (about 10 minutes), stirring often.
  12. Once thickened, stir in the frozen vegetables and cook another 10 minutes, continuing to stir occasionally. Remove from the heat and add in the cooked tofu
  13. At this point the crust has chilled, the tofu has been cooked and added to the flling. Preheat oven to 400°F .
  14. To assemble, pull about 1 1/2-2 tbsps worth of dough off the dough ball and form it in the inside of each cupcake tin. Then, form circular tops that are at least wide enough to cover the edges of the bottom crust *There should be enough for 9 bottom crust bottom and 9 tops.
  15. Fill the bottom crust with the filling, them cover with the top crust. Press down the edges with a fork end, then gently poke the top with the fork to create a little steam release.
  16. Bake for 20 minutes, spread melted butter over the tops. Return to the oven and bake an additional 5-10 minutes or until lightly browned.
  17. Remove from the oven and let cool for at least 15 minutes before serving.

Amanda
PP

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