Curried Vegetable & Tofu Pasties

SavouryDinnerCurryPerfect for a picnicOnion & garlic free
Written By Mikaela Young

Vegan, dairy-free, egg-free, onion & garlic-free

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Serves 5-6

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Vegan, dairy-free, egg-free, onion & garlic-free 〰️ Serves 5-6 〰️

Curried Vegetable and Tofu Pasties are exactly what you imagine them to be. They are saucy, rich in flavour and so wholesome. Eating these feels like being wrapped up in a warm hug on a cool day. Did I mention the flaky pastry? They suit all occasions and are especially perfect for the cooler weather. Impress your loved ones at a family dinner or at a picnic by whipping up these bad boys. Trust me when I say that the filling to these pasties is so moreish, you’ll be eating it by the spoon.

To see a video of how to make this dish, click here.

Two hands are holding a triangle-shaped pastie to the camera and bending it in half to reveal the golden curried vegetable and tofu filling. Underneath is a ceramic plate with baby spinach leaves and two neatly arrange pasties.
Two lined baking trays are placed on a glass kitchen table with large, triangle shaped pasties messily arranged. The edge of a tea towel and a metal spatula are beside the trays.

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil

  • 2 cups potato, skin on and diced

  • 1 cup carrot, skin on and diced

  • 1 cup pumpkin, skin removed and diced

  • 375 grams extra-firm tofu, drained and diced

  • 1/2 cup coconut cream

  • 2 tablespoons tomato paste

  • 4 teaspoon curry powder

  • 3 teaspoon soy sauce

  • Juice of 1/2 lime

  • Salt and pepper, to season

  • 4 sheets vegan shortcrust pastry, thawed (I use Borgs brand)

  • 1 tablespoon plant-based milk (my favourite is oat)

  • 2 tablespoons sesame seeds

  • Tomato sauce, to serve

METHOD

  1. Preheat the oven to 180° C and line two baking trays with baking paper. Add the olive oil to a large saucepan and bring to medium heat. Add the potato, carrot and pumpkin and sauté for a few minutes until they begin to soften. Add the tofu and sauté for a further few minutes.

    1 tablespoon extra-virgin olive oil

    2 cup potato, skin on and diced

    1 cup carrot, skin on and diced

    1 cup pumpkin, skin removed and diced

    375 grams extra-firm tofu, drained and diced

  2. Add the coconut cream, tomato paste, curry powder, soy sauce and lime juice to the pan. Season with salt and pepper. Cook, stirring often, for about 10 minutes or until the sauce becomes rich in colour. Taste the sauce and season again if needed. Remove from the heat.

    1/2 cup coconut cream

    2 tablespoons tomato paste

    4 teaspoons curry powder

    3 teaspoon soy sauce

    Juice of 1/2 lime

    Salt and pepper, to season

  3. Use a butter knife to cut each sheet of pastry into four squares. Place a few spoonfuls worth of filling onto the centre of each square. Use your fingers to fold one half of the square over the top of itself, forming a triangle. Keep a small dish of water nearby to dip your fingers in in case they get sticky. Use a fork to press down the edges. Repeat with all pastry sheets.

    4 sheets vegan shortcrust pastry, thawed

  4. Transfer the pasties onto the lined baking trays. Use a pastry brush to brush the milk over the pasties. Sprinkle the sesame seeds over the top. Bake for 40 minutes or until golden, changing the trays over halfway through. The pasties are best enjoyed warm fresh from the oven, however they also store wonderfully in the fridge in an airtight container for up to one week.

    1 tablespoon plant-based milk

    2 tablespoons sesame seeds

    Tomato sauce, to serve

Mikaela Young
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