Step 1

In a large non-stick pan, heat up olive oil, then add crushed garlic, carrot cubes and celery chunks.

Step 2

Fry for approx. 7 minutes just until slightly softened.

Step 3

Add vegetable stock and let it simmer to a boil.

Step 4

Add potato (cut into cubes), thyme, black pepper and soy sauce.

Step 5

Slowly sprinkle in 1 tbsp of flour at a time. Stir it in straight away to prevent it from forming large clumps. Do not worry about small clumps as these will dissolve during cooking.

Step 6

Let simmer for approx. 20 minutes with the lid slighly open, stirring occassionaly.

Step 7

When potatoes and carrots are tender, but not overcooked, remove from heat.

Step 8

Heat up sesame oil in a non-stick pan.

Step 9

Open and drain your tofu, then crumble it up and add to the hot pan. Stir.

Step 10

Add soy sauce, salt, pepper, 1/4 teaspoon of thyme, garlic powder.

Step 11

Lightly fry for approx. 10 minutes until all the water has evaporated and you're left with egg-like tofu.

Step 12

Add tofu to your vegetable filling.

Step 13

Transform your vegetable filling (including tofu) to an ovenproof dish.

Step 14

Pre-heat the oven to 180°C / 356°F.

Step 15

Even out the surface using a flat spatula.

Step 16

Fold out your ready-made puff pastry and use it to cover the entire pie dish.

Step 17

Use a fork to press down the puff pastry onto the sides.

Step 18

Use any leftover puff pastry for decoration e.g. cut out small leaves using a knife.

Step 19

Brush with almond milk.

Step 20

Bake at 180°C / 356°F for approx. 25 minutes.