When I’m talking food, people often ask me if Brian is also a vegetarian. Most times I joke, “Not by choice” but the truth is that he’s fine with having several vegetarian meals through the week.
So I’m always looking for vegetarian recipes that will satisfy all of us and have had this recipe at the kitchn in the “to try” bucket for a while. It didn’t disappoint Brian or I… or Oliver, for that matter. We all lapped it right up.
The only change I made with with the nutritional yeast. I didn’t have it and my small-town grocery store doesn’t carry it so, after a little research, I substituted a little grated parmesan instead.
I made the filling ahead of time and just threw the crust together before baking… super convenient.
~ Filling ~
8 oz extra firm tofu
3 Tbsp olive oil, divided
1 small yellow onion, diced
1 celery rib, diced
1 carrot, diced
2 cloves garlic, crushed
1 potato, diced
1/4 cup all-purpose flour
2 tsp nutritional yeast (I substituted parmesan)
2 Tbsp soy sauce
1 1/4 cups vegetable broth
1/2 cup fresh or frozen peas
1 tsp sage (I used about 1/2 tsp dried sage)
1 tsp thyme leaves
Salt and pepper
~ Crust (chill ingredients prior to mixing) ~
1 cup + 2 Tbsp flour
1/2 cup butter
Cut tofu into a 1/3-inch dice and press between paper or dish towels to get rid of excess water. Heat 1 Tbsp of olive oil in a skillet over medium heat until golden. Remove from skillet and set aside.
Heat remaining 2 Tbsp oil and add onion, celery, carrot, and garlic. Saute until onion is translucent.
Add potato to skillet and cook until tender but not mushy.
Add flour, nutritional yeast (or parmesan), and soy sauce to skllet and stir into vegetables.
Add broth and stir until combined, scraping the browned bits from the bottom of the pan.
Add tofu, peas, sage, and thyme and stir just until combined.
Remove from heat and season with salt and pepper.
For the crust
Chill ingredients and tools in freezer prior to preparing the crust.
Cut butter into small bits and add to flour. Cut butter into flour until it resembles coarse meal. Gradually add ice water into bowl, mixing until dough just comes together.
Quickly shape into a ball and flatten into a disk. Place on a floured surface and roll out to fit dishes.
The original author used two ramekins but I didn’t have the right size so used a 9″ square casserole dish. Whatever dish you use, roll out and cut the crust accordingly.
Put vegetable mixture into dish. Cover with crust, rolling under the edges to form a thicker edge. Seal around the edges and cut a slit in the middle.
Bake in a 400 degree oven until golden and bubbling, about 30 minutes.