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    Home » Vegetarian

    By Emily Leary. Last updated Apr 14, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Creamy tofu and vegetable vegan mini pies

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    Creamy, protein-packed pies with juicy veg and flaky pastry...and it's all totally plant-based! These creamy tofu and vegetable vegan mini pies are everything you could possibly want from a pie. Just check out that crust!

    Creamy tofu and vegetable vegan mini pies served on a plate with salad

    Make them for lunch and enjoy as part of a meal, or chill and take them on next picnic. So many delicious possibilities and perfect for kids who fancy something a little different.

    I created them as part of a new series of food on the go I'm releasing in collaboration with my talented friend, Helen from Fuss Free Flavours, along with these olive and sun-dried tomato filo parcels.

    Creamy tofu and vegetable vegan mini pies served on a marble board

    Here's how to make these creamy tofu and vegetable vegan mini pies.

    Ingredients

    For the filling

    • 1 tbsp olive oil
    • 2 cloves garlic minced
    • 280 g (10 oz) extra firm tofu cubed
    • 150 g (1 cup) frozen mixed vegetables the chopped kind
    • 2 tbsp plain white flour (all purpose flour)
    • ¼ tsp mustard
    • 400 ml (1½ cup + 3 tbsp) unsweetened plant milk
    • salt and pepper to taste

    To make the pies

    • 640g (24 oz) ready rolled puff pastry 2 x 320g packets
    • 1 tbsp unsweetened plant milk

    Equipment

    Instructions

    Preheat the oven to 200°C/400°F (180°C fan). Warm the oil and garlic in a large pan over a medium heat until it just starts to sizzle. Add the tofu and fry for around five minutes until gently golden.

    Prepare the tofu in a frying pan
    Frying the tofu ready for the creamy tofu pie filling

    Add the frozen vegetables and fry for another couple of minutes until defrosted.

    Add the frozen vegetables to the tofu and fry

    Stir in the flour.

    Flour is added to the frying pan
    Frying the tofu and vegetable pie filling

    Then add the almond milk.

    Add almond milk to the frying pan

    Stir over the heat for 5 minutes until it begins to thicken to a sauce. Season to taste, then leave to cool completely.

    Preparing the creamy tofu and vegetable pie filling in a frying pan

    Unroll your puff pastry sheets and use a rolling pin to make them a couple of centimetres bigger. Next, use a 9cm (3.5in) cookie cutter to give 10  rounds from each sheet (20 in all).

    Cutting out the mini pie cases from pastry

    Press ten of the rounds into the base of muffin tray (or two), ensuring the edges of the pastry reach the rim.

    Mini pie cases in a muffin tray

    Fill the pies evenly with the filling, leaving a half a centimetre or so spare around the edge, but piling a little higher in the middle.

    Preparing the mini vegan pies for baking

    Dab a little milk around the edges, this will help the tops to stay in place, then press the remaining rounds on top. Start by pressing around the edges, then pinch around the edges to seal.

    How to make creamy tofu and vegetable vegan mini pies

    If you find the pastry has become sticky, dab your fingers in a little flour and you'll find it's easier to work with.

    Preparing the mini pies for baking

    Brush the tops with milk.

    Brush the tops of the creamy tofu and vegetable vegan mini pies with milk before baking

    Poke a hole in the top of each pie with a small knife or chopstick.

    The creamy tofu and vegetable vegan mini pies are now ready to bake

    Bake for 25-30 minutes until golden brown and bubbling.

    Freshly baked creamy tofu and vegetable vegan mini pies

    Allow to cool for a few minutes in the tin, then carefully lift out and serve.

    Six finished pies on a marble chopping board.

    These wonderful little vegan pies are perfect hot or cold.

    A cut open vegan pie on a red plate with a side salad. At the side there's a yellow plate with the same dish and some additional pies on a marble chopping board.

    If you'd like to print this creamy tofu and vegetable vegan mini pies recipe to try later, just click PRINT on the recipe card below.

    Print Recipe
    5 from 22 votes

    Creamy Tofu and Vegetable Vegan Mini Pies

    Creamy, protein packed pie with juicy veg and flaky pastry...and it's all totally plant based! These tofu and vegetable vegan mini pies are everything you could possible want from a pie.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Lunch and quick cook meals
    Cuisine: British
    Diet: Vegan, Vegetarian
    Servings: 10 pies
    Author: Emily Leary

    Ingredients

    For the filling

    • 1 tbsp olive oil
    • 2 cloves garlic minced
    • 280 g (10 oz) extra firm tofu cubed
    • 150 g (1 cup) frozen mixed vegetables the chopped kind
    • 2 tbsp plain white flour (all purpose flour)
    • ¼ tsp mustard
    • 400 ml (1½ cup + 3 tbsp) unsweetened plant milk
    • salt and pepper to taste

    To make the pies

    • 640g (24 oz) ready rolled puff pastry 2 x 320g packets
    • 1 tbsp unsweetened plant milk

    Instructions

    • Preheat the oven to 200°C/400°F (180°C fan). Warm the oil and garlic in a large pan over a medium heat until it just starts to sizzle. 
    • Add the tofu and fry for around 5 of minutes until gently golden.
    • Add the frozen vegetables and fry for another couple of minutes until defrosted.
    • Stir in the flour.
    • Then add the almond milk.
    • Stir over the heat for 5 minutes until it begins to thicken to a sauce. Season to taste, then leave to cool completely.
    • Unroll your puff pastry sheets and use a rolling pin to make them a couple of centimetres bigger. Next, use a 9cm (3.5in) cookie cutter to give 10 rounds from each sheet (20 in all).
    • Press ten of the rounds into the base of muffin tray (or two), ensuring the edges of the pastry reach the rim.
    • Fill the pies evenly with the filling, leaving a half a centimetre or so spare around the edge, but piling a little higher in the middle.
    • Dab a little milk around the edges, this will help the tops to stay in place, then press the remaining rounds on top. Start by pressing around the edges, then pinch around the edges to seal.
    • If you find the pastry has become sticky, dab your fingers in a little flour and you'll find it's easier to work with.
    • Brush the tops with milk.
    • Poke a hole in the top of each pie with a small knife or chopstick.
    • Bake for 25-30 minutes until golden brown and bubbling.
    • Allow to cool for a few minutes in the tin, then carefully lift out and serve.

    Video

    Nutrition

    Calories: 320kcal | Carbohydrates: 26g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Sodium: 200mg | Potassium: 104mg | Fiber: 1g | Vitamin A: 760IU | Vitamin C: 1.7mg | Calcium: 68mg | Iron: 1.8mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Are you tempted to try these creamy tofu and vegetable vegan mini pies at home?

    Pin these creamy tofu and vegetable pies for later

    A cut open vegan pie sits on a red plate with a side salad. At the top right hand side there's some white text on a orange backgroiund describing the image for Pinterest.
    Overhead shot of a cut open vegan tofu pie on a red plate with a side salad. There's a fork sitting on the side alongside osme of the additional pies and cherry tomatoes. At the top of the image there's some teal text describing the image for Pinterest.
    Overhead shot of a red plate with a vegan tofu pie cut open with a salad on the side. There's an additional yellow plate on the side doing the same and some additional pies on a marble chopping board at the top of the image.
    Side on view of a cut open vegan pie on a red plate with a salad on the side. In the background there's some additional pies on a marble chopping board. Meanwhile at the top of the image there's some brown text describing the image for Pinterest.
    Close up side on view of the cut open vegan pie on a red plate with some salad on the side. At the bottom of the image there's some white text on a green background describing the image for Pinterest.
    Three process images demonstrate how the cream veg and tofu pies have been made. At the top of the image there's some text describing the image for Pinterest.

    If you loved this recipe, why not try this vegan and gluten free red lentil penne alla puttanesca?

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    6 FUN recipes to make with kids - a FREE family baking eBook!

    Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and keep them busy for hours!

    Grab your copy!
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    1. Jemma says

      August 20, 2018 at 12:19 pm

      5 stars
      These look so yummy I I love the idea of the tofu filling over meat.

      Reply
      • Emily Leary says

        August 24, 2018 at 6:49 pm

        Thank you - it's great to have variety!

        Reply
    2. Fritha Quinn says

      August 17, 2018 at 3:50 pm

      5 stars
      I am defo trying these! I had never thought to put tofu in a pie! I have no idea why I just could picture how it would cook in a pie but these look delicious! x

      Reply
      • Emily Leary says

        August 24, 2018 at 6:50 pm

        Oh, I'm so pleased you like them. Let me know when you get a chance to make them!

        Reply
    3. Yaya says

      August 15, 2018 at 12:59 pm

      5 stars
      I love food on the go as we are always seemingly on the go, lol. This is perfect to take with you on a picnic or even just as something for the kids to munch on in the car.

      Reply
      • Emily Leary says

        August 24, 2018 at 6:50 pm

        Yes, they're great hot and cold, so fab for travelling.

        Reply
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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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