Priscilla's Tofu Pot Pie

Directions

Cut the tofu into ½ inch cubes.

Mix the flour, salt, pepper and garlic powder.

Add the tofu cubes and toss until coated. Sauté in a large skillet with the 2 tablespoons oil.

When tofu is golden and crisp, stir in the chopped onion.

Continue cooking 3 minutes, then add the carrots, celery, peas, and water.

Cover the pan and cook over medium heat.

Stir gently, every minute or so, until the carrots are just tender.

Remove from heat and stir.

Melt margerine in a large saucepan, then add the sliced mushrooms.

Cover pan and sauté over medium heat until mushrooms are soft.

Stir in flour and seasonings and cook over low heat 2 to 3 minutes.

Whisk in water and simmer, uncovered, until gravy is thickened - about 10 minutes.

Mix half the gravy into the tofu and vegetables.

Set remainder aside.

For Crust: Combine flour, wheat germ, and salt and stir to mix.

Cut in margerine until 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 10-inch pie plate.

Roll out remaining half of dough and set aside.

Spread tofu and vegetable mixture into the dough-lined dish.

Reserve any mixture that doesn’t fit to eat later.

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 1-inch slits in top crust to allow steam to escape.

Bake in a preheated 400℉ (200℃) oven for 20 minutes.

Reduce heat to 350, and bake an additional 20 to 30 minutes, until crust is nicely browned.

Hints: If there is way too much gravy for you to fit in your casserole pan, leave out the excess and serve over individual pieces as you serve it.