Amazing Tofu Pot Pie

(credit: Vanessa and Bruce from whom I got it 14 years ago; still a regular for me).

Crust: 2 cups flour
1/2 cup margarine
1 tsp. salt
1/2 cup water

Filling: 1/4 cup flour
1 tbsp. nutritional yeast
3/4 tbsp. garlic powder
3 cups firm tofu chopped into small pieces
2 tbsp. oil
1 cup finely chopped onion
other veggies as desired (if using potatoes, boil them first)

Gravy: 1/4 cup flour
1/2 cup nutritional yeast (I usually use much more plus garlic
granules and mustard)
1/3 cup oil or margarine
1 1/2 cups water
2-3 tbsp. tamari
salt and pepper


For crust: mix flour, margarine, and salt; adding water as needed.
Separate dough into 2 balls. Roll one ball out and transfer to a pie pan
or casserole dish. Bake 10-15 minutes at 400 degrees. Roll the other
ball into top pie crust later.

Filling: Put flour, yeast, salt, and garlic granules and tofu in a bag
and shake until tofu is coated. Sometimes I add tamari into the mix.
Saute tofu mixture in oil until lightly brown. Add veggies and cook until
veggies are soft.

Gravy: Toast flour and nutritional yeast over med-low heat in a pot until
they give off a nutty aroma. Raise heat to medium, add oil, and stir
until bubbly (warning: doesn't always bubble). Add water, mustard,
garlic granules, tamari, if desired. Stir constantly until mixture
thickens. Add salt and pepper to taste.

Putting it together: Mix gravy and filling and pour the whole mess into
the pie shell. Top with top crust. Slit top of crust. Bake at 375
degrees for 30-40 minutes.

Alternative: Make twice as much pie crust and use little foil pans to
make individual pies and freeze them.