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Butter Tofu Pot Pie Recipe

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Freshly Picked

Baking

Comfort food

Main meals
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A slice of plant-based Butter Tofu Pot Pie with golden crust sits on a blue plate with mixed salad, lemons, and iced tea on a checked tablecloth.
A slice of plant-based Butter Tofu Pot Pie on a green plate with leafy salad, near a larger pie and yellow tomatoes on a checked tablecloth.

Love a good pot pie? Love an Indian takeaway? Do we have the recipe for you! This butter tofu pot pie is equal parts fragrant and comforting, stuffed with juicy marinated tofu, a creamy, tomato-spiced gravy, and topped with golden, buttery puff pastry.

You will need

Serves 6

For the tofu:

  • 300g firm tofu, torn into bite-size pieces

For the marinade:

  • 200g coconut milk
  • Juice of 1/2 lemon
  • 1 teaspoon turmeric
  • 4 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 teaspoon cumin seeds
  • 1 tablespoon garam masala

For the gravy:

  • 75g plant-based butter
  • 1 1/2 teaspoon Kashmiri chilli powder
  • 2 teaspoon dried fenugreek leaves
  • 1/2 teaspoon garam masala
  • 100g tomato purée
  • 100g plant-based cream
  • 1 tablespoon plain flour mixed with 3 tablespoon water (slurry)
  • 150g peas
  • Salt, to taste

For the pastry:

  • 2 sheets plant-based shortcrust pastry
  • 2 sheets plant-based puff pastry
  • Soy milk, for brushing
  • 1 teaspoon nigella seeds (optional)
  • 1 teaspoon poppy seeds (optional)

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Directions

40 mins to prep

45 mins to bake

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    In a bowl, whisk together the coconut milk, lemon juice, turmeric, garlic, ginger, cumin seeds, and garam masala. Add the torn tofu and gently toss until all pieces are coated. The marinade will be quite runny. Set aside to marinate for 30 minutes.

  3. Step 3

    Melt the plant-based butter in a large pan over medium heat. Using a slotted spoon, lift the tofu from the marinade (reserve the remaining marinade) and add it to the pan. Fry the tofu for 3–5 minutes, turning occasionally, until lightly golden.

  4. Step 4

    Add the Kashmiri chilli powder, fenugreek leaves, and garam masala. Cook for 30 seconds until fragrant.

  5. Step 5

    Stir in the tomato purée, then pour in the reserved marinade. Simmer for 5 minutes over medium heat.

  6. Step 6

    Reduce the heat to low and stir in the plant-based cream, flour slurry, and peas. Cook gently, stirring, until the sauce thickens to a rich, gravy-like consistency. If the mixture becomes too thick, add a splash of water. Season with salt to taste.

  7. Step 7

    Remove from heat and allow the mixture to cool completely (this helps prevent a soggy pie).

  8. Step 8

    Assemble your pie: Press the shortcrust pastry into the base and sides of a 9-inch pie tin, ensuring the base is fully covered. Trim any excess pastry from the edges. Spoon the cooled tofu filling into the pastry case. Lay the puff pastry sheets over the top to cover the filling. Press the edges gently to seal, trimming away any excess. Brush the top with soy milk, then sprinkle with nigella seeds and poppy seeds if using. Cut a small steam slit in the centre of the pastry.

  9. Step 9

    Bake in the preheated oven for 40–45 minutes, or until the pastry is golden and crisp. Allow the pie to rest for 5–10 minutes before slicing. Serve and enjoy!

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Recipe: Simon Toohey

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