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