Tofu Pot Pie

• 3/4 cup barley flour or unbleached white flour
• 1/2 cup whole wheat flour or whole wheat pastry flour
• 1/2 teaspoon salt
• 4 tablespoons vegetable oil
• 13 cup water
• 2 1/2 cups vegetable stock
• 3 cups potatoes diced
• 1 cup carrots finely chopped
• 1/2 cup onions chopped
• 4 cups broccoli florets fresh or frozen
• 1/2 cup mushrooms chopped
• 1/4 cup flour, all-purpose
• 1/4 teaspoon black pepper
• 1/2 teaspoon poultry seasoning
• 1/2 cup stock or water
• 10.5 ounces tofu extra-firm, drained, patted dry and cut into cubes
• 1 x salt to taste

1. Crust: Mix together flours and salt.
2. Stir in oil and mix in water.
3. Chill dough while making filling.
4. Filling: In a large saucepan, bring vegetable broth to a boil over medium-high heat.
5. Add potatoes, cover and cook 5 minutes.
6. Add carrots and onions.
7. Cover and cook 3 minutes.
8. Add broccoli and mushrooms.
9. Cover and cook 2 minutes or until tender.
10. Combine flour, pepper and poultry seasoning.
11. Add soy milk or water and beat together well.
12. Gradually add to vegetable mixture, stirring well.
13. Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly.
14. Remove from heat, stir in tofu, and salt to taste.
15. To assemble: Heat oven to 350F (180C).
16. Roll out dough to fit over the top of a 9 inch square casserole dish.
17. Spoon tofu-vegetable mixture into casserole dish and cover with crust, cutting off any extra dough and folding over and pinching edges to seal.
18. Cut 4 or 5 slits on top.
19. Bake for about 40 minutes, or until crust is done.
20. Let cool for a few minutes and serve warm.

barley flour, whole wheat flour, salt, vegetable oil, water, vegetable stock, potatoes, carrots, onions, broccoli florets, mushrooms, flour, black pepper, poultry seasoning, stock, salt

Taken from recipeland.com/recipe/v/tofu-pot-pie-33668 (may not work)