Toss tofu with the flour to coat lightly. Heat 1 1/2 tablespoons of the oil in a large casserole or a deep frying pan over medium heat. Fry tofu in batches until lightly browned on all sides. Remove using a draining spoon and set aside.
Add the shallots to the oil left in the pan and fry, stirring frequently, for 5 to 8 minutes until lightly browned. Add the garlic, carrots and celery.
Stir in the red wine, turn up the heat and cook until the wine has almost evaporated. Then add the stock, mustard and bouquet garni. Return the tofu to the pan. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes.
Stir in the leeks, cover and simmer for 10 more minutes. Season to taste. Preheat the oven to 190 C / Gas 5.
Remove and discard the bouquet garni, then spoon the mixture into a baking dish and stir in the parsley.
Cut the filo pastry into squares between 9 and 12cm, depending on the size of your filo sheets. Lightly brush each square on one side with a little of the remaining oil, then crumple them up loosely and place them, oiled-side up, over the filling.
Bake for 25 to 30 minutes until the pastry is crisp and golden.