FILLING 1 1/2 lb Firm tofu

1/4 c Flour

1 ts Salt

1/2 ts Black pepper

1/2 ts Garlic powder

2 tb Oil

1 1/2 c Onion; chopped.

1 c Carrots, sliced

1 c Celery, sliced

2 tb Water

1 c Peas, fresh or frozen

GRAVY 3 tb Margerine

4 c Mushrooms, sliced

1/4 c Whole wheat flour

1 ts Salt

1 ts Sage

1 ts Garlic powder

1/2 ts Thyme

1/2 ts Paprika

1/4 ts Black pepper

2 TO:

3 c Water

CRUST 1 1/2 c Whole wheat pastry flour

1/2 c Wheat germ

1/2 ts Salt

1/2 c Margerine

6 tb Cold water

Cut the tofu into 1/2" cubes. Mix the flour, salt, pepper and garlic powder. Add the tofu cubes and toss till coated. Saute in a large skillet with the 2 tablespoons oil. When tofu is golden and crisp, stir in the chopped onion. Continue cooking 3 minutes, then add the carrots, celery, peas, and water. Cover the pan and cook over medium heat. Stir gently, every minute or so, till the carrots are just tender. Remove from heat and stir in: Melt margerine in a large saucepan, then add the sliced mushrooms. Cover pan and saute over medium heat till mushrooms are soft. Stir in flour and seasonings and cook over low heat 2 to 3 minutes. Whisk in water and simmer, uncovered, till gravy is thickened about 10 minutes. Mix half the gravy into the tofu and vegetables. Set remainder aside. For CRUST: Combine flour, wheat germ, and salt and stir to mix. Cut in margerine till mixture resembles coarse cornmeal. Add cold water all at once and stir just enough to form dough into a ball. Divide in half and roll first half out on a floured surface. Place in a 10 inch pie plate. Roll out remaining half of dough and set aside. Spread tofu and vegetable mixture into the dough lined dish (this was too much for my 9 inch casserole dish. Since it didn't fit, I reserved something like 1 1/2 to 2 cups as a topping for when it was cooked, as a sortof makeshift gravy. Using a larger pan would probably work as well, if not better).. Pour remaining gravy over top and cover with top crust. Fold edges of top and bottom crusts together and pinch to form edge. Cut 4 to 6 1 inch slits in top crust to allow steam to escape (my method is to just

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). From: tara@starburst.umd.edu (Tara McDermott)