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    Vegan Tofu Pierogies with Potato and Mushrooms

    • Firm Tofu
    • Dinner

    These tofu and mushroom pierogies deliver a flavourful protein-packed dish that’s comforting and delicious. This recipe is perfect for batch-cooking. Enjoy half now and freeze the rest for a busy weeknight!



    Pierogi Dough
    4 cups all-purpose flour
    ½ tsp salt
    ¼ tsp baking powder
    2 tsp grapeseed oil
    1 pkg Sunrise Firm Tofu , finely crumbled
    ½ oz dried porcini mushrooms
    2 tbsp vegan butter
    8 oz fresh cremini mushrooms, finely chopped
    1 onion diced
    2 tbsp finely chopped fresh thyme
    ½ tsp salt
    ½ tsp black pepper
    1 tsp. smoked paprika
    8 oz Yukon Golf potatoes , peeled and cut into 2-inch chunks
    2 tbsp freshly grated lemon zest , divided
    2 tbsp freshly squeezed lemon juice
    1 cup vegan sour cream
    2 tbsp fresh parsley , finely chopped


    1. Pierogi Dough: In large bowl, whisk together 4 cups (1 L) flour, salt and baking powder. While stirring, slowly incorporate 1 1/4 cups (310 mL) warm water and grapeseed oil. Stir until dough starts to come together. Transfer to lightly floured work surface. Knead for 4 to 5 minutes or until soft and smooth. (Adjust with 1 to 2 tbsp/15 to 30 mL warm water if dough is dry, or with 1 to 2 tbsp flour if dough is too sticky.) (Alternatively, mix dough in food processor.) Cover with plastic wrap and let stand at room temperature for at least 1 hour to rest.
    2. Filling: Meanwhile, soak dried porcini mushrooms in 1/2 cup (125 mL) boiling water until softened, about 20 to 30 minutes. Reserve soaking liquid for another use; drain porcinis and finely chop.
    3. In large skillet set over medium-high heat, melt vegan butter. Cook cremini mushrooms and porcini mushrooms, stirring occasionally, for 5 to 8 minutes or until starting to brown and soften. Stir in onion, thyme, salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until onion is tender and there is no excess liquid in the skillet. Stir in paprika. Cook for 1 minute. Let cool completely.
    4. Meanwhile, in medium saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or until fork-tender. Drain well and return to saucepan set over low heat. Cook for 1 to 2 minutes to remove any excess moisture. Mash until smooth; let cool completely.
    5. To the mashed potatoes, stir in tofu, mushroom mixture, half the lemon zest and the lemon juice.
    6. To shape pierogies, divide dough into about 48 equal portions. Roll out each dough portion into a circle on lightly floured work surface to 1/8-inch (3 mm) thickness, about 3 inches (7.5 cm). Keep the dough covered so it doesn’t dry out.
    7. Working in batches, spoon 1 tbsp (15 mL) filling into centre of each circle. Brush edges of dough lightly with water. Fold dough over filling to enclose and form a half-moon shape. Using fingertips or a fork, press edges together to seal. Transfer to parchment paper-lined baking sheet.
    8. In batches, in large saucepan of salted boiling water, cook perogies until they start to float to the surface. Cook for 2 to 3 minutes before removing them with a slotted spoon.

    Serve pierogies with dollop of vegan sour cream. Garnish with parsley and remaining lemon zest


    Pan-fry boiled pierogies in vegan butter, or toss with melted vegan butter and roast in air fryer to crisp up dough.

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