- 1 14 ounce package extra-firm tofu, drained
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lemon juice
- 1/4 teaspoon ground turmeric
- 1-2 tablespoons unflavored soy or almond milk, as needed
- 1 tablespoon olive oil
- 1 cup diced (1/2 inch) Russet potato (about 1 small potato)
- Salt and pepper to taste
- 1 medium leek, cleaned and chopped, white and pale green part only
- 2 garlic cloves, minced
- Kala namak, to taste (optional, for eggy flavor)
Place the tofu, nutritional yeast, soy sauce or tamari, lemon juice, turmeric and Kala Namak if using food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. You can add splash or two of milk if needed to get the mixture smooth.
Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the potato. Sprinkle with a bit of salt and pepper, and cook for about 10 minutes, flipping occasionally with a spatula, until it just begins to soften. Add the leeks and cook about 5 minutes more, until the leeks are soft, and the potatoes are fork tender and crispy on the outsides. Add the garlic and cook just until very fragrant, about 1 minute more.
Preheat the oven to 375°.
Transfer the tofu mixture and the potato leek mixture to a large bowl and mix until the potatoes and leeks are evenly distributed.
Transfer the mixture to a lightly oiled pie plate and smooth out the top with a spatula. Bake until the center is set, and the crust is browned around the edges, about 30 to 35 minutes.
Allow to sit for a few minutes before cutting.