Tofu & Broccoli pie

Here in The Cooking Flea's kitchen nothing goes to waste and with a little bit of creativity, leftovers are always turned into a new recipe.


This delicious tofu tart is the ‘by-product’ of the Cornish pasties, which I made by using the leftover pastry.


If you were to make the pastry from scratch, below are the ingredients that would roughly work for a 20 cm round cake tin. Alternatively, you can use the supermarket's shortcrust pastry rolls or… Make both the Cornish pasties and the tart!



INGREDIENTS for the shortcrust pastry:

150g strong flour

75g vegan butter

½ tsp salt

50g cold water


INGREDIENTS for the filling:

200g tofu

50g cashews, soaked

3-4 sun-dried tomatoes halves, soaked

1 tsp garlic powder

1 tsp black pepper

1 tbsp nutritional yeast

Unsweetened soy milk

Broccoli and cauliflower florets


INSTRUCTIONS:

Mix the flour with the vegan butter, then add salt, water and knead until the dough gets smooth. Cover and let it rest in the fridge between 1 and 2 hours.

Steam the cauliflower and broccoli florets for about 3 minutes, then set aside to cool.


In a blender add the tofu, the cashews and the sun-dried tomatoes (both previously soaked in hot water), then the garlic, black pepper and nutritional yeast. Blend until smooth and thick and if needed, add a splash of soy milk.


Stretch the shortcrust pastry with a rolling pin, about 5mm thick and place it in a round cake tin. Pierce the pastry surface with a fork, then bake it at 190°C for 25 minutes.

Take the pastry out of the oven, evenly spread the tofu ‘ricotta’ and place it back in the oven for 15 minutes.


At the very end, top the tart with broccoli and cauliflower florets and bake it on grill mode for 5 minutes. Sprinkle with nutritional yeast and enjoy!



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