Recipe: Potato-topped lentil tofu pie

Last updated 12:12 20/06/2012
mushroom pie
MEATLESS TREAT: Mushroom, lentil and tofu pie.
WINTER WARMER: Potato-top lentil tofu bake.

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Main ingredient Lentils
Type of dish Vegetarian
Course Main course
Cooking time 1 - 2 hours
Serves/makes 4 - 6
Special options Vegetarian

Potato-top lentil tofu bake is real comfort food on a chilly winter's day. Even better, the basic recipe can be easily adapted to make mushroom lentil and tofu pies.


The combination of puy lentils, corn grits (also known as coarse cornmeal and polenta), tofu and oats will make a complete protein in this dish.

The nutritional/savoury yeast - also known as brewers yeast used in this recipe - is the foam that forms on top of beer when it is brewed. It is then dried, so is often called brewers yeast.

It is quite different from the yeast used in the fermentation process to make home brew or the yeast used to make bread. It is available at Bin Inn stores and in the health food section in supermarkets.

Hing, also known as asafetida, is a substitute for onion and garlic. It comes in a powdered form, which can be purchased from Bin Inn and Indian grocery stores.

3/4 cup green (puy) or brown lentils
2 cups boiling water
4 Tbsp olive oil
3/4 tsp hing*

2 cups of grated or finely chopped vegetables - carrot or pumpkin, cabbage or celery

Freshly ground black pepper to taste
1 1/4 cups coarse cornmeal
2 Tbsp balsamic vinegar
4 Tbsp Braggs Liquid seasoning or tamari
1 tsp salt or to taste
2 tsp Vegemite
3 tsp mixed herbs
300g tofu
1 1/2 cups rolled oats
1/4 cup each of peanut butter, tomato paste, nutritional or savoury yeast flakes
Flaked rice or instant potato to bind
1 cup frozen vegetables - peas and corn
750g potatoes, diced and cooked in salted water until tender, then drained
1/2 cup each fresh tomatoes, diced, and vegetarian cheese, grated

1. Put lentils and water into a large saucepan and bring back to the boil, then reduce to a simmer and cook until tender (about 25 - 40 minutes and it may be necessary to add more boiling water).

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2. In a shallow pan heat olive oil over medium heat then add the hing, grated/finely chopped vegetables, black pepper and cornmeal, saute until evenly coloured for about five minutes, then add to the lentils.

3. Deglaze the shallow pan with balsamic vinegar; add this to the lentil mixture. Add the Braggs or tamari, salt, Vegemite and mixed herbs and continue to cook over low heat until the coarse cornmeal has absorbed all the liquid and is tender.

4. Add the tofu, rolled oats, peanut butter, tomato paste and yeast and use a potato masher to combine the ingredients. Stir in the frozen vegetables. A handful of flaked rice or instant potato can be added for a firmer mixture.

5. Place the mixture into a greased oven dish, top with cooked diced potatoes then scatter with tomatoes and cheese and season to taste. Cover with foil then bake at 175C for 45 minutes until bubbling hot. Remove foil for the last 15 minutes to brown the topping.


Cook about 150g mushrooms, then dice and add to the lentil/ tofu base mix. Allow to cool. Cut vegetarian pastry sheets into quarters, spoon a generous measure of the lentils, tofu, mushroom mixture in each quarter, and bring edges to the centre and fold over. (Vegetarian puff pastry sheets are available in the freezer section at supermarkets). Bake at 190C until the pastry is golden brown.

- Fairfax Media

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