Tofu Pot Pie

Ingredients

• 1 (16-ounce) block of super firm tofu, cubed (or extra firm tofu, pressed, drained, and cubed)
• 2 tablespoons cornstarch
• 2 tablespoons Cajun seasoning, (divided (homemade or store-bought)
• 1 tablespoon nutritional yeast
• 4 tablespoons olive oil, (divided)
• 1 white onion, (minced (about 1 ½ cups)
• 2 carrots minced, (about 1 cup)
• 2 celery stalks, (minced (about 1 cup)
• 10 cloves fresh minced garlic
• 1 tablespoon fresh minced thyme
• 1 tablespoon fresh minced oregano
• 1 tablespoon fresh minced parsley, (plus more for garnish)
• 6 tablespoons vegan butter, (divided)
• 4 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 cup unflavored and unsweetened non-dairy milk, (preferably “extra-creamy”)
• 4 loosely packed cups kale, de-stemmed and chopped
• 1 cup frozen peas
• Salt and pepper, (to taste)
• 1 puff pastry sheet, (thawed)

Instructions

1. Preheat the oven to 400°F.
2. To prepare the tofu, toss the tofu with the cornstarch and 1 tablespoon of the Cajun seasoning until evenly coated.
3. Heat 2 tablespoons of the olive oil in a large (preferably oven-safe) sauté pan over medium heat.
4. Once the oil is hot, pan fry the tofu until golden brown and crispy, 12 to 15 minutes. Remove and set aside.
5. Add the remaining 2 tablespoons of olive oil to the same pan over medium heat.
6. Once the oil is hot, add the onion, carrots, celery, garlic and herbs. Continue to cook, stirring often, until the onions are translucent, and the garlic is fragrant, 2 to 3 minutes.
7. Add 4 tablespoons of the vegan butter and once it’s melted, sprinkle in the flour. Mix to coat and cook for 2 to 3 minutes.
8. Pour in the broth and non-dairy milk, mixing to combine.
9. Increase the heat to medium-high. Once at a simmer, reduce the heat to medium-low and continue to simmer until it thickens and reduces by about a third, 7 to 10 minutes.
10. Toss the kale and frozen peas into the skillet (you might need to do this in batches), mixing to incorporate.
11. Once coated, toss in the reserved tofu, mixing again until incorporated
12. Taste and adjust seasonings, if necessary.
13. Meanwhile, melt the remaining 2 tablespoons of butter in a small heat-proof bowl in the microwave for 10 to 15 seconds, or until it’s melted.
14. Roll the puff pastry out onto a clean, lightly floured surface and it into 3 to 4-inch squares. You should get about 16 to 18 squares. Place the puff pastry squares in an even layer over the pot pie mixture, slightly overlapping each one. Brush the tops with the melted vegan butter and bake until the pastry if golden-brown and the filling is bubbly, 20 to 30 minutes.
15. Let cool at room temperature for 10 minutes, garnish with fresh minced parsley and enjoy!