Pumpkin, Mushroom and Smoked Tofu Pie
Introduction
Vegetable pies are all fantastic, this has to be one of the best, its certainly one of my favourite dishes ever. If you make one, make sure you invite me around! Serves 3-6.
Crust Ingredients
- 2 cups wholemeal flour
- 1 teaspoon salt
- 3/4 cup water
- 1/4 cup oil
Filiing Ingredients
- 600g pumpkin (after being peeled and deseeded)
- 200g smoked tofu, cut into 4 slices
- 2 tablespoons soy sauce
- 2 tablespoons oil
- 200g mushrooms cut chunky
- 1/2 teaspoon salt
- 1 large onion chopped
Instructions
- Dice pumpkin and boil until soft. Mash
- To make pastry,place flour, salt and oil in a bowl and gradually add water until a dough is made. Let rest
- Heat one tablespoon of the oil in a pan
- Coat the tofu slices in flour and fry in the hot oil until both sides are browned
- Splash in the soy sauce and keep heating until the tofu is evenly coated and soy is evaporated. Remove from heat
- In the same pan heat the remaining tablespoon of oil ang stir-fry the mushrooms until just soft, then add the spring onions and toss through
- Dice the tofu and add to the bowl with mashed pumpkin.To this add mushroom mix and salt. Mix well
- Grease a pie tin, roll out 2/3rds of the pastry and line the pie tin
- Pile in the filling
- Roll out the remaining pastry, and place on top of the pie and trim the edges
- Place in a pre-heated 180 degree oven and bake for approx. 40 minutes
- Serve with a tasty barbeque sauce
Notes
Glaze with soy milk, cut two small slits in middle and place wheatgerm on top to make it look lovely.
by Irene Drokan
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