Veggie Greens and Tofu Pie

Grating tofu is such an easy way to create a lovely texture and acts as an alternative to shredded roasted chicken. This super green pie feels nutritious and comforting all at once. There is a video of this recipe here

SERVES 4

1tbsp olive oil

1 leek, halved lengthways and finely sliced

1 courgette, chopped into 1cm pieces

2 garlic cloves, crushed

2tbsp plain flour

750ml vegetable stock

100g baby spinach

175g frozen peas

280g extra firm tofu, coarsely grated

2tbsp Greek style yoghurt 

1tsp Dijon mustard

Finely grated zest and juice 1/2 lemon

320g ready-rolled puff pastry

1 egg, beaten, to glaze

1 Heat the oil in a wide shallow pan over a medium heat. Add the leek and courgette and cook for 10min until softened. Add the garlic and cook for 1min until fragrant.

2 Stir through the flour and cook for 2min. Slowly pour in the vegetable stock, stirring to incorporate. Bring to the boil, then reduce and gently simmer for 3min until thickened.

3 Heat the oven to 180°C fan. Stir through the spinach, peas and tofu.  Cook for 2min, or until the greens are just wilted.

4 Remove from the heat, stir through the mustard, lemon juice and zest, yoghurt and plenty of seasoning.

5 Lay the pastry over the dish. Brush with the egg.

6 Cook in the oven for 25min, or until the pastry is puffed and golden brown.