Marinate the tofu

Option A – Quick Hot Marinade (same day): Heat the stock with soy sauce and smoked paprika. Add tofu cubes, simmer gently for 5 minutes. Remove from heat and let tofu sit in the warm liquid for at least 20 minutes. Lift tofu out with a slotted spoon; reserve stock. Pat tofu dry.

Option B – Deep Overnight Marinade: Mix cold stock with soy sauce and smoked paprika. Place tofu cubes in a container, cover with marinade, and refrigerate 4–24 hours. When ready to cook, drain and pat tofu dry. Reserve marinade as your stock base.

Sear the tofu: Heat ½–1 tbsp oil in a nonstick pan over medium-high heat. Add marinated tofu cubes and sear on 2–3 sides until lightly golden (2–3 minutes). Remove from pan and set aside.

Make the sauce: Melt 15 g butter in a saucepan. Add leeks, cook 2 minutes. Add garlic, cook 1 minute more. Add remaining 15 g butter, stir in flour, cook 30 seconds. Pour in the wine, let it bubble 1–2 minutes until reduced by half. Slowly whisk in the milk, then ~120 ml reserved stock. Stir until smooth and just thickened. Simmer 3 minutes, season well. Remove from heat, stir in cream (and mustard if using). Press cling film directly on surface to prevent a skin. Cool completely.

Make the pastry: Pulse flour + butter until fine crumbs. Add egg + water until dough forms. Divide into ⅔ (base) and ⅓ (lid). Wrap and chill while filling cools.

Assemble the filling: Stir cooled sauce with tofu, chickpeas, and sundried tomatoes. Taste and adjust seasoning.

Build the pie: Preheat oven to 200 °C / 180 °C fan / Gas 6. Put a baking tray inside to heat. Roll out larger pastry portion to 5 mm thick, large enough to line a 15 cm pie dish. Press into dish, leaving overhang. Spoon in the filling. Brush rim with beaten egg. Roll out lid, lay it over, seal and crimp. Trim excess, cut a small steam hole, brush top with beaten egg.

Bake: Bake on the preheated tray for 35–40 minutes, until pastry is golden and filling is bubbling hot.