Tofu & Kale Pot Pie

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A quick throw together meal that turned out to be amazing! So much flavor coming from only a few ingredients. You can make one big ‘pie’ or do what I did and make the dish into 4 little ‘pies’. Make sure you use firm tofu for this dish to really work!

Ingredients:Tofu & Kale Pot Pie

1 Zucchini

2 Small carrots

3 Tomatoes (core removed)

Half bunch of kale

1 Block of firm tofu

2 Tablespoons of Tamari sauce

2 Tablespoons of ABC butter (almond, brazil & cashew)

3 Tablespoons of nutritional yeast

2 Cloves of garlic

Good sprinkle of cracked pepper

Instructions:

Preheat oven to 200deg and spray 4x pie pots with coconut oil. Set aside.

Tear the kale away from stem and into small bite size pieces. Rinse thoroughly, pat dry with a paper towel and place into a large mixing bowl.

Slice the zucchini and carrots thinly and add only the carrot to kale. Core the tomatoes and dice into medium size cubes. Add to mixture.

Remove tofu from packaging and rinse. Break up roughly the tofu into small bite sizes pieces and throw together with kale/veggies. Add the ABC & Tamari sauces. I had to melt my ABC so it wasn’t so thick and would stir through leaf mix evenly. Add the nutritional yeast, garlic and cracked pepper. Keep stirring through.

Add zucchini slices to the bottom of each pie pot (roughly 4x slices) creating a ‘base’ of the pie. Press in tightly the kale mixture to each pot. Decorate top with remaining zucchini slices.

Place pie pots in oven and allow to bake for approx 45-5omin. Zucchini ‘lid’ should crisp up nicely but not burn. Allow to cool before serving, eat straight from the pot!