This is one of my favorite dishes but I am still in the process of perfecting as I can't seem to get the pie crust "just right" every time. So for that reason I'll only be picturing the filling and not the crust. My crust did not come out the best, but was tasty. First I'll show you what I did, then I'll post the actual recipe from the cookbook I used. Remember you will need enough pie crust for a top and bottom. Also you can use a pre-made pie crust as well.

    Gently fold in vegetables until all are covered

Filling:  Freeze, thaw and squeeze dry, and cut into 1/2" cubes:

1 lb. tofu
Parboil for 10 minutes and save the cooking water from:
1C potatoes, cut in 1/2" cubes
1C carrots, sliced or cut in 1/2" cubes

Have ready:
1 Tbsp. oil
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. salt

When the onions are soft, add the tofu cubes, parboil vegetables and peas, and continue to
simmer while preparing gravy.

Preheat oven to 350 degrees F.

Gravy:
Let bubble together over low heat for about 1 minute:
3 Tbsp. oil
3 Tbsp. whole wheat flour
3 Tbsp. nutritional yeast

Whisk in:
1 1/2 C vegetable cooking water                            1/2 thyme
1 1/2 C soy or almond milk                                    1/2 garlic powder
1 tsp. salt                                                                  1/2 black pepper (I substituted sweet basil)
1 tsp. sage                                                                1/2 paprika

Heat and stir with the whisk until boiling and thickened. Mix the tofu-vegetable mixture and the gravy together in a 2-quart casserole and cover with the pie crust. Bake for 30-40 minutes or until the crust is golden.

**please comment if you have any questions.

Recipe taken from Tofu Cookery by Louise Hagler

Cooking vegan can be easy and fun. Not only easy and fun, delicious as well. I often prepare this simply broccoli tofu stir-fry over brown rice in under an hour. The ingredients are as follows:

1 block firm or extra firm tofu (organic)
1 1/2 head of broccoli or bag of frozen broccoli florets
Season to taste
**pan searing onions and garlic with the tofu makes for a great flavor
Cube the tofu to a desired size then add to a non-stick skillet. A small amount of your favorite oil can be added. I prefer coconut oil. Add whatever seasonings you like. Once tofu is lightly browned, toss in broccoli until thoroughly cooked. I add seasoning to the tofu and the broccoli. I also bake my brown rice which gives it the best flavor. I will share how I bake my brown rice in a future post.
++This is a very simplistic version of a stir-fry. You can certainly create all sorts of varieties. I can get away with simple meals as my kids are not very demanding.