-
1
Preheat oven to 375 degrees F.
-
2
In a small pan, spray with nonstick cooking spray and let it heat over medium high heat.
-
3
Add the cubes of tofu and cook until golden brown.
-
4
Set aside in a small bowl with a little bit of water in it (this will help keep the tofu moist).
-
5
In a large pot, heat the olive oil over medium high heat.
-
6
Add the shallot, garlic, celery and carrot and cook until shallot is softened and translucent, about 3-5 minutes.
-
7
Add the potatoes and mushrooms, salt and pepper and stir.
-
8
Cook until mushrooms reduce in size, about 10 minutes.
-
9
Sprinkle flour over the vegetables and stir to coat well in flour.
-
10
Cook a minute or two to get the flour taste out.
-
11
Stir in vegetable broth and cream.
-
12
Leave uncovered and bring to a simmer.
-
13
Once simmering, add the cooked tofu and heat through about 3-5 minutes, then turn off the heat.
-
14
Add the frozen peas and herbs, give it one more good stir and youre set.
-
15
Now its time to prepare your ramekins.
-
16
Roll out the puff pastry (you may need to flour your board and some of the pastry).
-
17
Cut 1/2-inch strips and line around the top of each ramekin.
-
18
You may need some water to help seal the edges.
-
19
Then cut out a circle larger than the size of each ramekin.
-
20
Pour pot pie mixture into each ramekin (about 1 cup or so per ramekin) and top each with a large circle of pastry.
-
21
Use some water to help seal down the pastry.
-
22
Crimp edges with a fork and cut slits in the top to let out steam as they bake.
-
23
Put in oven and bake pot pies for 20-25 minutes or until the pastry is golden brown and flaky.
-
24
Cool and enjoy!
-
25
Optional: you could do an egg wash on each of the pastry tops for an extra golden crust.
