Individual Tofu and Veggie Pot Pies

Preheat oven to 375°F.

In a small pan, spray with nonstick cooking spray and let it heat over medium high heat. Add the cubes of tofu and cook until golden brown. Set aside in a small bowl with a little bit of water in it (this will help keep the tofu moist).

In a large pot, heat the olive oil over medium high heat. Add the shallot, garlic, celery and carrot and cook until shallot is softened and translucent, about 3-5 minutes. Add the potatoes and mushrooms, salt and pepper and stir. Cook until mushrooms reduce in size, about 10 minutes. Sprinkle flour over the vegetables and stir to coat well in flour. Cook a minute or two to get the flour taste out. Stir in vegetable broth and cream. Leave uncovered and bring to a simmer. Once simmering, add the cooked tofu and heat through about 3-5 minutes, then turn off the heat. Add the frozen peas and herbs, give it one more good stir and you’re set.

Now it’s time to prepare your ramekins. Roll out the puff pastry (you may need to flour your board and some of the pastry). Cut 1/2-inch strips and line around the top of each ramekin. You may need some water to help seal the edges. Then cut out a circle larger than the size of each ramekin.

Pour pot pie mixture into each ramekin (about 1 cup or so per ramekin) and top each with a large circle of pastry. Use some water to help seal down the pastry. Crimp edges with a fork and cut slits in the top to let out steam as they bake. Put in oven and bake pot pies for 20-25 minutes or until the pastry is golden brown and flaky. Cool and enjoy!

Optional: you could do an egg wash on each of the pastry tops for an extra golden crust.