Smoked Tofu and Potato Pies [Vegan]

The normal Icelandic finger meals is created from leftover smoked lamb and potatoes, however here is my vegan model, which makes use of smoked tofu. An alternative choice is to make use of cooked beans seasoned with smoked paprika, chipotle chili powder, or liquid smoke.
Recipe textual content credit: excerpt (or tailored) from VEGAN AT HOME © 2022 by Solla Eiríksdóttir. Reproduced with permission from Phaidon. All rights reserved

Smoked Tofu and Potato Pies [Vegan]


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For the tartlets:

  • avocado oil or non-stick cooking spray, for oiling
  • 2 cups (9 oz/250 g) white spelled or complete wheat flour
  • 1 teaspoon sea salt flakes
  • 9 tablespoons (4 1/2 oz/125 g) chilly vegan butter (web page 48), minimize into small cubes
  • 2-3 tablespoons of chilly vegan yogurt of your alternative
  • pea shoots, to garnish

For the filling:

  • 2 tablespoons tamari sauce
  • 1 tablespoon maple syrup
  • 1/2 teaspoon liquid smoke
  • 3 1/2 oz/100 g tofu (web page 66), minimize into 1 x 1 cm (1 x 1/2 inch) cubes
  • 2 tablespoons (1 oz/25 g) vegan butter
  • 1/4 cup minus 1 teaspoon (1 oz/25 g) white spelled flour
  • 1 cup (8 fl oz/250 ml) plant-based milk of alternative
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon mustard
  • 1/2–1 teaspoon sea salt flakes
  • 1/4 teaspoon floor white pepper
  • 300 g boiled potatoes, peeled and minimize into 1/2 x 1/2 inch (1 x 1 cm) cubes
  • 1/3 cup plus 2 teaspoons (2 oz/50 g) frozen inexperienced peas, thawed


  1. Oil or spray two 12-cup (perforated) muffin tins and one 6-cup muffin tin, every measuring 6.5 cm (2 1/2 inches), with a little bit avocado oil or nonstick cooking spray.
  2. For the dough, place the flour, salt and vegan butter in a meals processor and course of till mixed. With the machine operating, take away the filter cap within the lid and add the yogurt, 1 tablespoon at a time, by way of the “gap”; the dough ought to stick collectively and kind a lump, however not get too sticky. Divide the dough in half, kind into balls with out kneading after which roll out every half between 2 sheets of baking paper. Use a 3 ¼ inch (8 cm) cookie cutter to chop out circles that may match into the cups of the muffin tins you’re utilizing, then gently press every circle into the ramekins and chill within the fridge for half-hour.
  3. Preheat the oven to 200°C/fuel mark 6. Bake the tarts for 10–12 minutes till golden brown and cooked by way of – don’t enable them to burn. Take away from pans and let cool on cooling racks. Go away the oven on.
  4. To make the filling, place the tamari sauce, maple syrup and liquid smoke in a ziplock bag, add the diced tofu and shake till the tofu is coated, then let marinate for 10 minutes. Place on a baking tray and bake within the oven for 10 minutes. Stir and cook dinner for an extra 5 minutes. Take away the smoked tofu from the oven, switch to a bowl and refrigerate for 1 hour to chill.
  5. Soften the vegan butter in a small saucepan over medium warmth. Stir in flour and blend till mixed, then add milk, 3 1/2 tablespoons (12/3 fl oz/50 ml) at a time, stir and repeat till all milk is used up and combination is thick. Add the coconut sugar, mustard, sea salt and white pepper, stir and simmer for five minutes, stirring to forestall burning. Take away the pan from the warmth and gently stir within the potatoes, smoked tofu and peas.
  6. To serve, fill every tartlet with roughly 30g of the filling, place on a baking tray and bake within the oven for 8 minutes, or till golden and effectively executed. Place on a serving platter, garnish with pea shoots and revel in whereas nonetheless heat.

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