Priscilla's Tofu Pot Pie:

Ingredients

1 1/2 lb firm tofu
1/4 c flour
2 1/2 ts salt
3/4 ts black pepper
1 1/2 ts garlic powder
2 tb oil
1 1/2 c onion
1 c carrots
1 c celery
2 tb water
1 c peas
3 1/2 margerine
4 c mushrooms
1/4 c wheat flour
1 ts sage
1/2 ts thyme
1/2 ts paprika
3 c water
1 1/2 c wheat pastry flour
1/2 c wheat germ
6 tb water
2 tablespoons 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).