Everyone should have a recipe or two for veggie pot-pie, it's sooo comforting and cozy. The addition of tofu makes this extra hearty, and the puff-pastry makes it go together quickly.
I've had so many people ask for the recipe I finally wrote it out, (with a couple "cheats" that I use when pressed for time), don't be intimidated - it's MUCH easier than my long, wordy directions make it seem.
Oh, and make sure you brown the tofu, white mushy chunks will NOT work here.
1 sheet puff pastry, thawed (Yes, Pepperidge Farms brand Puff Pastry is, surprisingly, vegan! Trader Joes and Whole Foods also have their own brand, though I have a harder time finding them, not all stores stock.)
1 block extra firm tofu, patted dry, cubed
2 Tbsp olive oil
1 Tbsp soy sauce
1 tsp pepper
1/2 tsp salt
2 Tbsp vegan margarine
1 cup white button mushrooms, sliced
1/2 onion, chopped
2 cups frozen mixed vegetables/peas-corn-carrots (or whatever combo you want; cauliflower and broccoli is good too) 1/2 cup fresh herbs, chopped (I use sage, oregano, rosemary and parsley)
1 -2 white or sweet potatoes, cooked and cubed (great for leftovers or cook in microwave while you're prepping crust and tofu)
2 Tablespoons flour
2 tsp pepper
1 tsp. garlic powder
2 tsp. onion powder
1/2 tsp sage
1 tsp smoked paprika (optional)
salt to taste
2 - 3 cups of your favorite "Chicken" style gravy (Make from a mix or use this recipe: Non-Chicken Gravy)
OR 2 - 3 cups pre-made gravy or creamy vegan soup (Like the Imagine Foods Portobello or Creamy Potato)
Preheat oven to 425.
Set 1 sheet puff pastry out to thaw. (It needs about 35 - 40 min.)
Mix together the soy sauce, olive oil, salt and pepper. Drizzle over tofu. Toss tofu until coated. Brown in a hot pan, (adding more oil ONLY if needed), making sure to keep heat fairly high and brown tofu nice and crispy. DO NOT turn very often, this will ensure the tofu browns; it takes a while, but once it starts to brown, stir more often.
When browned with some crispy edges, remove from heat and set aside.
In large cast iron pan, saute mushrooms and onion over medium high until onion starts to brown and mushrooms are cooked through.
Add frozen veggies, broth and herbs and stir until broth boils and veggies are cooked. Remove from heat.
Add cubed, cooked potato and tofu.
Gently stir in flour and seasonings to coat everything. Set aside.
Make gravy as indicated in recipe or, if using soup, heat through.
Pour 2 cups gravy over vegetable mixture.
If there is no excess liquid, add more gravy/sauce until the appropriate texture.
It should NOT be runny-soupy, more like thick, gravy-covered casserole texture.
(More veggies/not as much gravy as your standard Banquet Pot-Pie).
Pour pot pie filling in a large, deep casserole dish that holds at least two-three quarts. (I guess I haven't measured this part).
It will bubble up while baking, you do NOT want it filled right to the top.
Unfold defrosted puff pastry sheet and gently lay over the filling.
Trim sheet if needed.
(I use a square, deep pan that's just the size of the pastry sheet.)
Crimp/press edges to stick to edge/sides of baking dish, with fork. Brush top with soymilk.
**There are a billion-jillion ways to make a decorative crust with puff-pastry if you want, just check Google images!
Cut small slits in the crust to let steam escape, or get more fancy if you want.
Bake for 25-30 minutes or until pastry is golden brown.