Tofu Curry Pie (Dangerously Delicious Copycat)

Posted: February 8, 2015 in Semi-Whole Food Recipes
Tags:

Tofu Curry Pie

Inspired by a craving… I love the tofu curry pie from Dangerously Delicious Pies (D.C./ Baltimore based company). It’s amazing and worth the price tag. Still, I don’t usually have $30 bucks to throw at one meal so here is my best effort to create a more economical but equally tasty option. I originally thought this was a simple thai style curry in a crust. Not so! It definitely has a seriously groovy element to it with the smoked paprika and nooch (nutritional yeast). In fact, if you feel like up-ing the nooch go nuts.

Ingredients:

1 prepared vegan pie crust (top and bottom)*

2 T coconut oil or vegetable oil

1 12 oz. pkg extra firm tofu, drained  and roughly broken into pieces

1-2 t salt or to taste

1/2 t pepper or to taste

1 small onion, chopped

scant cup frozen pepper strips

2 cups fresh green such as spinach, bok choy or small cuts of kale (optional)

4 cloves garlic, finely grated

1 (10 oz.) BPA free can light or full fat coconut milk

2 t curry powder

1/2 t smoked paprika

3 T nutritional yeast

1/2 cup cooked white or brown rice**

* I tried this with a whole wheat crust this time but definitely prefer it with a white flour crust. I think it’s really worth it to buy a premade vegan crust but if you make your own I’d strongly recommend making it well ahead, not the same night as the curry.

** make ahead on Sunday or purchase premade packet.

Directions:

  1. Heat 1 T of the oil in a large skillet over medium-high heat. Add tofu cubes, season with salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
  2. In the same skillet over medium heat add the other T of oil. Add the onion and cook until translucent. Add grated ginger, garlic careful not to burn. Add coconut milk, curry and reduce heat. Add smoked paprika and nutritional yeast. Add salt and pepper as needed. Return the tofu to the skillet. Add all veggies and rice. Slightly wilt greens and taste test again for salt and pepper.
  3. Preheat oven to 400°F
  4. Grease a 9 inch pie pan and assemble the tofu pie (bottom layer, tofu curry filling and top layer)
  5. Crimp pie edges with a fork and poke your choice of design in the top of the crust. I can’t seem to do anything but an “S” for my Mom’s maiden name. Lucky for her it happens to be the perfect pie crust letter!
  6. Bake for 45-50 minutes. Time can vary greatly depending on your oven, location, day of the week, etc. Just keep an eye out. I would start checking in the window at about 40 minutes.
  7.  Allow pie to rest for 10 minutes before cutting and serving.
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