Creamy Leek and Tofu Pie - The Only Recipe You Need This Fall

Ingredients

• 400 g Extra‑Firm Tofu (pressed and cut into 2‑cm cubes; smoked tofu optional for extra flavor)
• 2 Tbsp White Miso Paste (adds umami and tang)
• 2 Tbsp Light Soy Sauce (for seasoning tofu)
• 1 tsp Granulated Garlic (mixes into tofu coating; less likely to burn)
• 1 tsp Granulated Onion (adds depth to tofu seasoning)
• ½ tsp Dried Sage (optional, for aromatic note)
• ¼ tsp White Pepper (sharp, fermented flavor)
• 1 Tbsp Nutritional Yeast (nutty, cheesy note)
• ¼ tsp Ground Fennel (optional, adds subtle anise flavor)
• 2 Tbsp Fresh Rosemary (finely chopped for tofu and pastry topping)
• ¼ tsp Black Pepper (freshly cracked)
• 1 Tbsp Olive Oil (for tofu coating)
• 2 large Leeks (trimmed, cleaned, sliced thin (dark part) and thicker (white part))
• 1 medium Brown Onion (diced)
• 3 stalks Celery Stalks (trimmed, cut into batons)
• 3 large Garlic Cloves (crushed then minced)
• 3 Tbsp Vegan Butter (for sautéing vegetables)
• 2 Tbsp All‑Purpose Flour (for roux)
• 100 ml White Wine (Pinot Grigio; optional, can substitute with vegetable broth)
• 300 ml Vegetable Stock (low‑salt, Kallo brand preferred)
• 250 ml Soy Milk (unsweetened, for creamy béchamel)
• 1 tsp Dijon Mustard (adds tang)
• 1 tsp Lemon Juice (freshly squeezed)
• ½ tsp Dried Thyme (for sauce)
• 1 Bay Leaf (remove before serving)
• 3 medium Red Potatoes (thinly sliced 3‑4 mm; waxy variety preferred)
• ¼ tsp Nutmeg (freshly grated for potatoes)
• 2 Tbsp Oat Milk (for pastry glaze)
• 1 tsp Maple Syrup (for glaze)
• 1 sheet Plant‑Based Puff Pastry (check label for no butter; cut to fit pie dish)
• to taste Salt (regular or sea salt)

Instructions

1. Prepare Leeks

   Trim the dry green tops off the leeks, slice the dark green portion thinly (≈2 mm) and the white portion into 1‑2 cm strips. Place all slices in a bowl of cold water, swish to loosen soil, let sit 2‑3 min, then lift the leeks with a slotted spoon and transfer to a colander. Pat dry.

   Time: PT8M

2. Dice Onion & Celery

   Dice the brown onion using the Kenji‑style curved cuts for uniform pieces. Trim celery ends, halve the bunch, then cut into 1‑cm batons.

   Time: PT5M

3. Crush & Mince Garlic

   Place garlic cloves on the board, lay the flat side of the knife over each clove and press firmly to crush. Peel and finely mince.

   Time: PT2M

4. Sauté Vegetables

   In a large saucepan over medium‑high heat, melt vegan butter. Add diced onion, celery, and all leeks. Sprinkle with a pinch of salt, cover with a lid, and cook 5 min. Reduce heat to medium‑low, continue cooking uncovered 8‑10 min until leeks are soft and buttery.

   Time: PT15M

5. Add Garlic & Herbs

   Stir in minced garlic, ¼ tsp dried thyme, and the bay leaf. Cook 2 min until fragrant.

   Time: PT2M

6. Deglaze with White Wine

   Pour 100 ml Pinot Grigio (or substitute) into the pan, scraping up any browned bits. Simmer 3 min until most liquid evaporates.

   Time: PT3M

7. Make Roux

   Sprinkle 2 Tbsp all‑purpose flour over the vegetables, stir to coat, and cook 2 min to remove raw flour taste.

   Time: PT2M

8. Build the Béchamel

   Gradually whisk in vegetable stock (≈300 ml) in 100 ml increments, allowing each addition to thicken before adding the next. Then whisk in soy milk (250 ml) and bring to a gentle simmer.

   Time: PT5M

9. Simmer Sauce

   Reduce heat to low and simmer 7‑10 min, stirring occasionally, until the sauce is smooth and the flour taste is gone.

   Time: PT10M

10. Season Sauce

    Stir in 2 Tbsp white miso, ¼ tsp white pepper, a pinch of black pepper, 1 tsp Dijon mustard, and lemon juice. Adjust salt if needed.

    Time: PT2M

11. Prepare Tofu Seasoning

    In a bowl combine white miso, 2 Tbsp light soy sauce, granulated garlic, granulated onion, dried sage, white pepper, black pepper, nutritional yeast, ground fennel, and 1 Tbsp olive oil. Mix until a paste forms.

    Time: PT4M

12. Coat and Roast Tofu

    Add the tofu cubes (or crumbled smoked tofu) to the seasoning bowl, toss to coat evenly. Spread on a parchment‑lined baking sheet in a single layer.

    Time: PT5M

13. Roast Tofu

    Place the sheet in a pre‑heated oven at 200°C and roast 20‑30 min, turning once halfway, until golden and chewy.

    Time: PT30M

    Temperature: 200°C

14. Par‑boil Potato Slices

    Thinly slice red potatoes (≈3‑4 mm). Place in a pot of cold salted water, bring to a boil, then simmer 4‑5 min. Drain and let sit in a sieve to steam‑dry 5‑10 min.

    Time: PT15M

15. Season Potato Slices

    Toss dried potato slices with olive oil, granulated garlic, dried thyme, a pinch of grated nutmeg, nutritional yeast, salt, and black pepper.

    Time: PT3M

16. Assemble Pie – Option A (Puff Pastry)

    Spread the creamy leek‑tofu sauce into the 9‑inch pie dish. Fold the roasted tofu pieces into the sauce. Cut the puff‑pastry sheet to fit, lay on top, crimp edges, cut a few steam vents, brush with a glaze made from 2 Tbsp oat milk + 1 tsp maple syrup, and sprinkle chopped rosemary, black pepper, and a pinch of salt.

    Time: PT8M

17. Assemble Pie – Option B (Garlic Potato Topping)

    Spread the sauce and tofu as above. Arrange seasoned potato slices overlapping across the surface, covering the filling.

    Time: PT5M

18. Final Bake

    Place the assembled pie (either version) in the 200°C oven for 25‑30 min, until the pastry is golden and crisp or the potatoes are browned and crisp. If the top browns too fast, tent with foil.

    Time: PT30M

    Temperature: 200°C

19. Rest & Serve

    Remove the pie from the oven, let rest 5 min before slicing. Serve warm, optionally with a fresh green salad.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

14 g

Carbohydrates

38 g

Fat

18 g

Fiber

6 g

Ingredient Substitutions

• Instead of Extra‑Firm Tofu: Firm tofu, Tempeh (crumbled)
• Instead of White Miso Paste: Red miso (use less)
• Instead of Light Soy Sauce: Tamari, Coconut aminos
• Instead of Granulated Garlic: Fresh minced garlic
• Instead of Granulated Onion: Onion powder
• Instead of Dried Sage: Fresh sage, finely chopped
• Instead of White Pepper: Black pepper
• Instead of Nutritional Yeast: Vegan parmesan
• Instead of Ground Fennel: Fennel seeds, crushed
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Leeks: Yellow onions (different flavor)
• Instead of Brown Onion: Yellow onion
• Instead of Celery Stalks: Fennel stalks
• Instead of Garlic Cloves: Garlic paste (½ tsp)
• Instead of Vegan Butter: Olive oil
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of White Wine: Apple cider vinegar (½ tbsp)
• Instead of Vegetable Stock: Homemade veg stock
• Instead of Soy Milk: Almond milk, Oat milk
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Lemon Juice: Apple cider vinegar (½ tsp)
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Bay Leaf: None
• Instead of Red Potatoes: Yukon Gold potatoes
• Instead of Nutmeg: Mace
• Instead of Oat Milk: Almond milk
• Instead of Maple Syrup: Agave nectar
• Instead of Plant‑Based Puff Pastry: Homemade vegan pastry
• Instead of Salt: Kosher salt

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Mixing Bowl
• Colander
• Saucepan (large)
• Wooden Spoon
• Measuring Cups & Spoons
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Pie Dish (9‑inch)
• Pastry Brush (optional)
• Grater (nutmeg) (optional)

Critical Steps — Do Not Skip

• Cleaning and slicing leeks properly to avoid grit.
• Sweating the vegetables with a lid to develop flavor without browning.
• Gradual incorporation of stock and soy milk to prevent a lumpy béchamel.
• Coating tofu evenly with miso‑soy mixture before roasting.
• Par‑boiling potatoes to ensure they finish cooking on top of the pie.
• Final bake at 200°C until topping is golden; monitor to avoid over‑browning.

Chef Tips from the Video

• Press tofu between paper towels for 15 min to remove excess water before seasoning.
• Use a microplane for fresh nutmeg; it distributes flavor more evenly.
• If you prefer a richer sauce, substitute half the soy milk with coconut cream.
• For extra aroma, add a pinch of smoked paprika to the tofu seasoning.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 2 months; reheat gently to avoid soggy pastry.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The leek‑tofu sauce can be prepared up to 24 h ahead and refrigerated; reheat gently before folding in tofu.
• Seasoned potato slices can be pre‑tossed and kept in the fridge for a few hours.
• Roasted tofu can be made a day ahead; reheat briefly before adding to the sauce.

Frequently Asked Questions