Combine water with flour in a small cup and set aside.

In a large skillet, add oil, fried tofu, carrots, potatoes, mushrooms and saute for 5 minutes. Then add salt, mushroom seasoning, curry powder and pepper. Add water flour mixture, almond milk and coconut cream and bring to boil.

Transfer 3-4 tablespoons of filling into each ramekins.

Using a big cookie cutter cut pastry to fit size of ramekins or simply cut a square big enough to cover the top of ramekins.

Gently press pastry to stick to top edges of ramekins. Cut a cross on top of the pastry. Brush top with almond milk and place in oven to bake at 425 F (220 C) for 20 minutes or until pastry is golden brown.

Serve immediately.