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TOFU: Drain 1 lb.
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hard tofu.
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Roll in paper towel and let stand for about an hour.
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Then cut in 1/2-inch cubes and toss with 2 - 3 Tbsp.
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soy sauce.
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Spread on oiled baking sheet and brown in 425 degree oven till brown and crispy, about 15 min.
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Set aside.
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VEGETABLES: Heat skillet and in 2 Tbsp.
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oil, saute/fry 1 c. minced onion and 1/2 c. celery till soft.
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Add in slivered carrots, corn, and peas.
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(Add in desired amounts-1/2 c. of each is just a guess.)
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Set aside and make gravy.
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GRAVY: In heavy saucepan whisk together 1 Tbsp.
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corn oil, 1/4 c. tahini, 1/2 c. nutritional yeast, 4 Tbsp.
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soy sauce, and 1/4 c. flour to create a smooth paste.
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Add in 2 tsp.
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basil, 1 tsp.
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rosemary, and 2 tsp.
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sage.
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Simmer for five min.
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Then whisk 3 c. water or possibly vegetable stock into gravy and boil about 10 min to thicken.
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Pour over vegetables and tofu, stirring gently.
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Put in 9 x 12 baking dish and top with pastry.
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PASTRY: Mix dry ingredients.
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Add in oil and water and mix lightly till dough holds together.
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Wrap in plastic wrap and chill for 30 min, then knead a little and roll out on floured board to cover baking dish.
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Bake tofu pot pie at 350 degrees for 30 min till crust is golden brown.
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Serve to tofu-why guests and bask in applause.
