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Creamy Tofu & Leek Pie

Prep 5 mins
Cook 40 mins
Serves 4

This comforting vegan Tofu & Leek Pie is easy to make, family-friendly and packed full of creamy flavour! It’s also gluten-free and ready in roughly 45 minutes.

Tofu Block Find out more

Ingredients

Pie Filling

1 pack Cauldron Tofu block, drained
Olive oil
3 garlic cloves, roughly chopped
2 leeks, roughly chopped
200g button mushrooms, halved
2 tsp mixed herb blend

White Sauce:

1 tbsp vegan butter
2 tbsp flour (gluten-free)
250ml vegan milk (1 cup)
1/4 tsp ground nutmeg (optional)
Pinch salt & pepper

Other:

1 puff pastry sheet (gluten-free)

Method

  1. Drain the Cauldron Original Tofu Block & pre-heat your oven to 200C (390F)
  2. Roughly chop the leeks, mushrooms and garlic
  3. Heat a large pot with olive oil adding in the leeks, mushrooms, garlic, mixed herbs and fry together for 5 minutes
  4. Meanwhile to a small pot add the vegan butter over a low heat until it melts. Now whisk in the flour, milk, nutmeg, salt and pepper and lightly simmer until it thickens
  5. Whilst the sauce is thickening chop your drained tofu into chunks adding to the pot with the leeks and fry together for 5 minutes
  6. Now pour the sauce into the tofu & leek mixture and stir until well combined
  7. Transfer the mix to a large baking dish, cover with the puff pastry and crimp the edges with a fork so it seals
  8. Bake at 200C (390F) for 25 minutes or until golden

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