Recipe
Mediterranean Herb Tofu Pie
A golden, flaky pie inspired by Scottish home cooking, filled with Mediterranean Herb Tofu, vegetables, and fragrant herbs for comforting, everyday plant-based flavour.
Serves: 4│ Preparation Time: 20 Min│ Cooking Time: 40-45 Min
Ingredients
250 g Kind Owl Mediterranean Herb Tofu, cut into 2 cm cubes
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 courgette, diced
150 g mushrooms, chopped
2 tbsp tomato purée
1 tsp dried oregano
1 tsp dried thyme
Freshly ground black pepper
Salt, to taste
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, finely chopped
200 ml vegetable stock
1 tbsp cornflour (mixed with 2 tbsp water)
For the pastry
1 sheet vegan shortcrust pastry
Plant-based milk, for brushing
Preparation
Prepare the filling
Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5–6 minutes until soft and lightly golden. Stir in the garlic and cook for another minute.
Build the flavour
Add the carrot, courgette, and mushrooms. Cook for 6–8 minutes until the vegetables soften and any moisture evaporates.
Add the tofu
Gently fold in the Mediterranean Herb Tofu, tomato purée, oregano, thyme, parsley, rosemary, and black pepper. Cook for 2–3 minutes to coat everything evenly.
Thicken the filling
Pour in the vegetable stock and bring to a gentle simmer. Stir in the cornflour mixture and cook until the sauce thickens slightly. Taste and adjust seasoning. Remove from heat and allow to cool for 10 minutes.
Assemble the pie
Preheat the oven to 190°C (170°C fan).
Transfer the filling to a pie dish. Cover with the shortcrust pastry, trimming the edges and sealing well. Cut a small slit in the centre to let steam escape.Bake
Brush the pastry with plant-based milk and bake for 35–40 minutes, until golden and crisp.
Rest and serve
Allow the pie to rest for 10 minutes before slicing.