INFO:

TOFU, LEEK & TARRAGON FILO PIE 🌿 Serves 4. 1 block (300g) firm smoked tofu 1 tbsp cornflour Salt and pepper to taste 2 leeks, finely sliced 4 garlic cloves, minced 250g chestnut mushrooms, sliced 1 tbsp plain flour 200ml veg stock 125ml single soy cream 1 tsp wholegrain mustard 1 tbsp fresh tarragon, finely chopped Salt and pepper to taste 4 filo pastry sheets, oiled Press the water out of your tofu (if necessary) and tear into nugget sized pieces, then transfer to a bowl with the cornflour, salt and pepper. Coat well, then spread out evenly on a baking sheet, drizzle with oil and bake at 200C for 20 minutes. While the tofu is baking, we’ll make the pie filling. In an ovenproof deep pan, fry off the leeks, garlic and mushrooms until completely softened, 5-6 minutes. Then, add in the flour and fry for 1 minute. Follow with the stock, cream, mustard, tarragon and season well. At this point, your tofu should be done, so add this into the pan and combine well. Scrumple up each filo pastry sheet and place around the pan until covered. Use a pastry brush to coat the top in oil. Season with flaky salt and dried tarragon (optional). Place the pan (without lid) into the oven for 10 minutes, or until the filo is crispy and golden. ENJOY.