Curried Tofu & Vegetable Pot Pie Skillet

Ingredients

• ½ block Extra-firm Tofu
• 1 sheet Frozen Puff Pastry
• 2 whole Yukon Gold Potatoes
• 1 cup Frozen Peas
• 1 whole Yellow Onion
• 3 cloves Garlic
• 2 tbsp Curry Powder
• 1 can (13.5 oz) Full-fat Coconut Milk
• ½ cup Vegetable Broth
• 1 tbsp Cornstarch
• 1 tbsp Olive Oil

Instructions

1. Preheat oven to 400°F. Cut puff pastry into 8 triangles. Place on a baking sheet and bake 12–14 minutes until puffed and golden.
2. While pastry bakes, heat olive oil in an oven-safe skillet over medium heat. Sauté onion 4 minutes. Add garlic and curry powder, stir 1 minute.
3. Add diced potatoes and vegetable broth. Cover and cook 10 minutes until potatoes are nearly tender.
4. Add coconut milk, tofu, and peas. Simmer 5 minutes. Stir in cornstarch slurry and cook 1 minute until sauce thickens. Season with salt to taste.
5. Arrange golden puff pastry triangles on top of the filling. Serve from the skillet.