Title: Priscilla's Tofu Pot Pie
Categories: Blank
Yield: 1 Servings

Filling:

1 1/2 lbs firm tofu 1/4 cup flour 1 tsp salt 1/2 tsp each: black pepper and garlic powder

Cut the tofu into 1/2" cubes. Mix the flour, salt, pepper and garlic powder. Add the tofu cubes and toss till coated. Saute in a large skillet, with:

2 tblsp oil (I used a little bit more with a little water added)

When tofu is golden and crisp, stir in:

1 1/2 cups onion, chopped.

Continue cooking 3 minutes then add:

1 cup carrots, sliced 1 cup celery, sliced 2 tblsp water (again, I used a little bit more).

Cover the pan and cook over medium heat. Stir gently, every minute or so, till the carrots are just tender. Remove from heat and stir in:

1 cup peas, fresh or frozen.

Gravy:

3 tblsp margerine 4 cups mushrooms, sliced 1/4 cup whole wheat flour 1 tsp each: salt, sage, garlic powder 1/2 tsp each: thyme and paprika 1/4 tsp black pepper 23 cups water

Melt margerine in a large saucepan, then add the sliced mushrooms. Cover pan and saute over medium heat till mushrooms are soft. Stir in flour and seasonings and cook over low heat 2 to 3 minutes. Whisk in water and simmer, uncovered, till gravy is thickened about 10 minutes. Mix half the gravy into the tofu and vegetables. Set remainder aside.

Crust:

1 1/2 cups whole wheat pastry flour 1/2 cup wheat germ 1/2 tsp salt 1/2 cup margerine (about 1 stick, though I used only 3/4 stick) 6 tblsp cold water

Note: This wasn't enough for me, in a 9 inch pan, so increase it by half!

Combine flour, wheat germ, and salt and stir to mix. Cut in margerine till mixture resembles coarse cornmeal. Add cold water all at once and stir just enough to form dough into a ball. Divide in half and roll first half out on a floured surface. Place in a 10inch pie plate. Roll out remaining half of dough and set aside.

Spread tofu and vegetable mixture into the doughlined dish (this was too much for my 9 inch casserole dish. Since it didn't fit, I reserved something like 1 1/2 to 2 cups as a topping for when it was cooked, as a sortof makeshift gravy. Using a larger pan would probably work as well, if not better).. Pour remaining gravy over top and cover with top crust. Fold edges of top and bottom crusts together and pinch to form edge.

Cut 4 to 6 1inch slits in top crust to allow steam to escape (my method is to just flatten pieces of dough and place over pie. Where the pieces overlap there is usually a gap of some sort for steam and juices to bubble through). Bake in a preheated 400 degree oven for 20 minutes. Reduce heat to 350, and bake an additional 20 to 30 minutes, till crust is nicely browned. Converted by MMCONV vers. 1.40

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