Tofu Pot Pie

Combine in a small bowl: 1/4 cup flour, 1 TBSP nutritional yeast flakes (yes, these are important. They are a huge part of the gravy. You can buy these in bulk at most health food stores) , 1 tsp salt, 1 tsp garlic powder. Add 2 cups tofu (firm) cut into cubes. Stir to coat. Sautee in 2 Tbsp oil until lightly browned.
Pre-browned tofu

Lightly browned tofu

Add: 1 small onion, a couple of chopped celery...

Once onions start to soften add carrots:

Then add corn and peas:

Add salt and pepper to taste. You can add any other veggie as you see fit.

Now it's time to make the gravy...ready?

Take 1/3 cup flour and toast it over medium low heat until you can just start to smell it:

Stir in 1/3 cup nutritional yeast flakes:

Add 1/4 cup oil (hey - just cause its called tofu pot pie doesn't mean its entirely healthy):

Add 2 cups water:

Whisk as it thickens and add soy sauce and salt and pepper to taste. The recipe calls for 1 Tbsp of soy sauce but I double that and maybe even a little more. Taste it...it will go from floury-ish to more like an actual savory turkey gravy.

Finished gravy.

You can use any pastry crust recipe you feel comfortable with (if you need one I can provide one) or you can totally save time and just buy frozen or refrigerated pre-made crusts. Lets pretend I made my own.

Put a little gravy on the bottom of the pie crust:

Fill pie pan with vegetables and tofu:

Top with remaining gravy:Put second pie crust on top:

Bake at 375 for 30 - 40 minutes, until top is lightly browned:

I wish I could take credit, but alas...I thank the The New Farm Vegetarian Cookbook for the deliciousness.

Just to be clear.... I made two and doubled the above recipe. Enjoy!