I find tofu one of the best things to use as an egg replacer and this recipe is bound to turn any anyone who’s undecided on tofu in to a total convert.
For the crust
200g of plain flour
100g of dairy free butter
2 tbsps of cold water
Pinch of salt
For the filing
1 clove of garlic, chopped
1 small onion, chopped
1 large white mushroom, chopped
1 tomato, chopped
1 broccoli tree, cut in to smaller trees
1/2 a cup of dairy free milk
800g of firm tofu, drained
1/2 a block of ‘feta’ style vegan cheese (I used Sainsbury’s own)
1 tbsp of dried parsley
2 tsps of dijon mustard
1/2 a teaspoon of ground nutmeg
1tbsp of olive oil
Heat the oven to 200°C
Put the flour, dairy free butter, water and salt in to a food processor. Mix until the dough gathers together.
Remove the dough from the food processor and wrap in cling film.
Place the dough in the fridge for an hour.
Remove the dough from the fridge and cling film.
Sprinkle a little flour on your worktop and using a rolling pin, roll out the dough in to a circle a couple of inches bigger than your pie dish.
Place the rolled out crust in to your pie dish, pressing the edges with your fingers.
Cut off any excess pastry.
Place your crust in to the over for 15 minutes.
In the mean time.
Combine the tofu, dairy free milk, ‘feta’, dijon mustard and parsley in a blender and whizz.
Ad salt and pepper to taste and give another short whizz.
In a pan, fry the garlic and onion in olive oil for around 2 minutes until the onion starts to turn transparent.
Add the broccoli, mushroom and tomato and fry gentle whilst stirring for another 2 minutes.
Remove from heat.
Pour the tofu mix in with the vegetables and stir.
Remove the Crust from the oven.
Pour in the filling and smooth with a spatula.
Place in the oven for 40 minutes.
Remove from the oven stand for 5 minutes.
Serve either hot or cold.