Tofu and Leek Pie

Tofu and Leek Pie

Creamy leeks and tofu form the basis of this tempting dish, encased in a crispy, golden pie crust.

The tofu adds protein while the capsicum, leeks and onion provide a flavour and polyphenol hit. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds, as well as an important concentration of the B vitamin folate.

Serve this dish warm, straight from the oven, and discover eating meat-free has never tasted so good!

Made it?  Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!

IngredientsPrepUnitServe 30Allergies
Butter, Saltedg150Animal milk
Firm TofuMedium dicekg2.4Soya
Onion, BrownFine diceg180
LeekFine diceg600
Capsicum, RedMedium diceg360
White Plain Flourg150Gluten (in wheat, oats, rye and
barley), Wheat gluten
(gliadin)
Vegetable Stockml900
Milkml600Animal milk
Rich Creamml90Animal milk
Cooking Saltg30
Black or white Pepper, Groundg30
Shortcrust Pastrykg1.3Soya, Gluten (in wheat, oats, rye and
barley), Wheat gluten
(gliadin)
Egg, Yolkg55Eggs

Method

  1. Add a little butter to a hot pan and cook tofu till golden. Remove from pan to cool.
  2. Add onion, leek and capsicum, cook without colour.
  3. Add flour and mix well. Cook for 2 -3 minutes without colour.
  4. Gradually add warmed stock and milk, stir until smooth.
  5. Add cooked tofu.
  6. Allow to simmer gently for 10 – 15 minutes.
  7. Add cream. Season well with salt and pepper.
  8. Put tofu and leek filling into pie container with pastry. Mix egg yolk brush over pastry.
  9. Bake at 180°C until pastry is golden brown.


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