Priscilla's Tofu Pot Pie:

Ingredients

700 gr firm tofu
32 gr flour
7 gr salt
2 gr black pepper
5 gr garlic powder
30 ml oil
180 gr onion
130 gr carrots
100 gr celery
30 ml water
200 gr peas
3 1/2 margerine
350 gr mushrooms
32 gr wheat flour
1 gr sage
1 gr thyme
1 gr paprika
700 ml water
190 gr wheat pastry flour
65 gr wheat germ
90 ml water
30 ml oil
1/2 gravy the tofu
1/2 roll first
1/2 out on a floured surface
10 pie
1/2 dough
9 casserole dish
2 as a topping for when it was
1 slits in top crust to allow steam to escape

Instructions

flatten pieces of dough and place over pie. Where the pieces overlap there is usually a gap of some sort for steam and juices to bubble through). Bake in a preheated 400 degree oven for 20 minutes. Reduce heat to 350, and bake an additional 20 to 30 minutes, till 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. (serves 8 to 10) This is from Karen Davis' cookbook A Poultryless "Poultry" Potpourri, from United Poultry Concerns (contact Karen Davis at (301) 948-2406).