Tofu and aubergine peanut stew
A mild tomato stew with tofu, aubergine and a measured peanut sauce.
About 40 min · 500 kcal · 34 g protein per serving
Vegan
Tofu, leek and mustard pot pie
Tofu and leeks in a mustard sauce beneath a puff pastry lid.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the pastry cooks through underneath in 25 to 30 minutes
- Photograph the finished pie
- Time
- About 55 min
- estimated
- Serves
- 2
- see below
- Energy
- 535 kcal
- per serving
- Protein
- 34 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, mustard, soya. Check the labels on packaged ingredients:
- soya milk. Choose an unsweetened soya milk; sweetened versions add sugar.
- vegetable stock. Vegetable stock often contains celery, and some contain milk or gluten; check the label, especially if you need it vegan.
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
- puff pastry. Some puff pastry is made with butter and some with vegetable fat; check the label if you need it dairy-free or vegan.
Cooking steps
Heat the oven to 200°C / 400°F (180°C fan).
Warm the oil in a pan over medium heat and cook the leek for 8 minutes, until soft. Stir in the flour and cook for a minute.
Add the soya milk and stock a little at a time, stirring, and simmer for 3 to 4 minutes, until thickened. Stir in the tofu and the mustard.
Tip into a small pie dish, lay the pastry over the top and press it against the rim. Cut a vent in the middle so steam can escape.
Bake for 25 to 30 minutes, until the pastry is puffed, golden and cooked through underneath, and the filling bubbles at the vent.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.
The useful detail
Cut a steam vent in the pastry. Without one the steam lifts the lid off the filling and leaves a raw, pale layer underneath it.
Make it work for you
One serving is Half the pie. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Wholegrain mustard instead of Dijon
Milder, with more texture. It still contains mustard, and the nutrition is not recalculated.
Allergens: Still contains mustard.
Butter beans instead of tofu
Softer and starchier, and the filling thickens more.
Per serving: about 45 kcal less, about 15 g less protein, about 13 g less fat.
Allergens: Removes soya from the filling; the pastry may still contain milk.
Unsweetened oat milk
Thickens in the same way. Nutrition is not recalculated for this swap.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A pie counted in full, pastry included, which is where most of the fat sits. Check the pastry if you need it vegan: some is made with butter.
| Energy | 535 kcal |
|---|---|
| Protein | 34 g |
| Fat | 30 g |
| of which saturates | 6 g |
| Carbohydrate | 40 g |
| of which sugars | not calculated |
| Fibre | 6 g |
| Sodium | 350 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| leek | 200 g | FDC 169246Leeks, (bulb and lower leaf-portion), raw | 122 kcal | 3.0 g |
| plain flour | 15 g | FDC 169761Wheat flour, white, all-purpose, unenriched | 55 kcal | 1.5 g |
| soya milk | 205 g | FDC 2705405Soy milk, unsweetened | 78 kcal | 7.3 g |
| vegetable stock | 98 g | FDC 171583Soup, vegetable broth, ready to serve | 5 kcal | 0.2 g |
| firm tofu | 300 g | FDC 172475Tofu, raw, firm, prepared with calcium sulfate | 432 kcal | 51.8 g |
| Dijon mustard | 10 g | FDC 2710085Mustard | 7 kcal | 0.4 g |
| puff pastry | 60 g | FDC 172790Puff pastry, frozen, ready-to-bake | 331 kcal | 4.4 g |
| Whole recipe | Divided by 2 | 1070 kcal | 68.7 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The pastry softens overnight and will not puff again.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Tempeh and pearl barley stuffed cabbage
Soft cabbage rolls with tempeh, barley and tomato sauce.
About 1 hr 15 min · 480 kcal · 31 g protein per serving
Vegan