A comforting and hearty tofu and vegetable pie, perfect for a cozy dinner.
Toast the flour in a large pan over medium-low heat until it becomes fragrant and lightly browned.
Stir constantly to prevent the flour from burning.
Add the nutritional yeast flakes and olive oil to the pan, stirring until the mixture is bubbly.
Ensure the mixture is smooth and free of lumps.
Gradually whisk in the water and soy sauce, cooking until the gravy thickens.
Adjust the seasoning with salt and pepper to taste.
Cut the tofu into small cubes and toss them in a mixture of flour, nutritional yeast flakes, salt, and garlic powder.
Ensure the tofu is evenly coated for a consistent flavor.
Heat a skillet with oil and sauté the tofu until golden brown on all sides.
Cook in batches if necessary to avoid overcrowding the pan.
In the same skillet, sauté the onion, celery, carrot, peas, and mushrooms until tender.
Add a splash of water if the vegetables start to stick.
Combine the cooked tofu and vegetables with the prepared gravy.
Let the mixture cool slightly before assembling the pie.
Place one pastry shell in a pie dish, fill with the tofu and vegetable mixture, and cover with the second pastry shell.
Crimp the edges of the pastry to seal the pie and prevent leaks.
Puncture the top crust to allow steam to escape and bake at 375°F for 30-40 minutes until golden brown.
Check the pie halfway through baking to ensure even browning.
Let the pie cool for a few minutes before serving. Enjoy your delicious tofu and vegetable pie!
Serve with a side salad for a complete meal.
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