what's that? leftovers from a DIY ramen dinner party? scramble some tofu, throw it in a pie crust and you have a new, swanky, vegetarian dinner. and breakfast. inspired partially by Marian Bull's "How to Make Any Savory Galette Without a Recipe," Mandy @ lady and pups's "Spicy Miso Ramen EXPRESS," Pi Day, and a need to use up excessive leftovers. —Alexis Wojtowicz
Whole-Wheat Pie Crust
white whole wheat flour
butter, cold, cubed (or frozen and grated)
egg, for wash
Ramen Leftover Filling
assorted chopped mushrooms
diced onion, medium
firm tofu (as firm as you can find)
spicy miso paste from Mandy @ lady and pups's Spicy Miso Ramen Express recipe, divided in half
Mix the flour, salt, sugar (up or lessen your salt/sugar depending on preference. I find this to be a good baseline). Feel free to add herbs here- chopped chives would be great, I think.
Once the dry ingredients are whisked, add the cold, cubed or frozen, grated butter. Use two butter knives or a pastry cutter to cut the butter into the flour until it looks crumbly and the butter is pea-sized.
Pour in a bit of the cold buttermilk (or yogurt thinned with milk or water) a few tablespoons at a time. Mix with a big wooden spoon and continue adding the buttermilk until the dough is just barely coming together and you can form the it into a ball streaked with butter. Use a scale (or your eyes) to divide the crust in half. Wrap in plastic wrap and put it in the fridge to hang out while you prepare the filling.
**can be done in advance, obviously, and kept in the fridge or freezer, just make sure you give it enough time to thaw so you can roll it out.
Ramen Leftover Filling
Open your tofu package and drain it however you prefer (I usually wrap it in a clean dishtowel, sandwich it between 2 cutting boards and press it with a heavy pot). You can do this a few hours in advance and is probably better that way, but you can also do it right before you cook the rest of the filling.
If you haven't already made a ramen broth with mushrooms, sautee the onion and mushrooms in both oils for about 15 minutes in a large frying pan, until nicely browned and the liquid is evaporated. Add Mandy @ lady and pup's miso paste and continue to sautee for another 5 minutes, until most of the liquid (if not all) has evaporated. Add your leafy greens and cook until just wilted. Transfer to a large mixing bowl.
Preheat the oven to 375 degrees Fahrenheit. Unwrap the tofu from its dishtowel, and use a fork to crumble it. Add it to the same frying pan and keep it on medium-high heat, adding the reserved spicy miso paste. You don't want to burn it, just evaporate a lot of the water. Once it looks like most of the water has evaporated, use a slotted spoon to transfer it to the bowl of mushrooms. Fold everything together, and taste it- not spicy enough? Add more spicy miso paste!
Once your filling is adequately seasoned, remove your pie crusts from the fridge. Roll out to about 12 inches, fold and place in a pie dish of your choice (I used a 9 inch cast-iron skillet and it was fabulous). Add the filling to the dish, and cover with your second pie crust, however you like- I made a 'random' lattice but I think a normal crust would also be lovely. Seal the crust with a fork and make sure you have steam vents!
Brush crust with egg wash (optional, I didn't even do this and it was still amazing). Bake at 375 for 30 minutes.
Remove from oven when crust is golden-brown. Let cool for 10-15 minutes and serve with a simple salad.