tofu pot pie

this was divine. and yes, vegans can enjoy delicious pot pie too!
i found a recipe online but i ended up putting in much more so here is what
i did. mostly because i did not have two small pot pie pans but one big one
and made plenty for four people. also it is great as a leftover!

crust
3 cup + 2 tablespoons all purpose flour
1 stick vegan butter (earth balance)
1/2 teaspoon salt
 ice water

filling
8 ounces super or extra firm tofu
3 tablespoons olive oi divided
2 small yellow onion diced
2 celery ribs, diced
2-3 carrots diced
2 garlic cloves crushed
2 potatoes diced
1/4 cup all purpose flour
2 tsp nutritional yeast
2 tablespoons soy sauce
1 1/4 cup vegetable broth
1/2 cup fresh/frozen peas
1 tsp (originally asked for 1 tsp thyme and 1 tsp sage)
salt and pepper to taste

how to crust part #1

• chill ingredients and tools (fork or pastry blender)
• place flour in mixing bowl and chill in freezer while preparing filling
• cut the stick of vegan butter into squares and place into bowl and put inside freezer

how to for filling

• preheat 400 degrees F
• take tofu out of package and  press between paper towels to drain water
• cut tofu into 1/3 inch dice or bite sized peices
• heat 1 tablespoon of olive oil in a large skillet over medium heat 
• cook tofu until golden brown and set aside when done in a bowl
• heat remaining 2 tablespoons of oil in same skillet
• add onion, celery,carrot, and garlic and saute onion until translucent
• add diced potatoes to skillet and cook until tender not mushy, stir! (might take a while for potatoes to be tender, try them and make sure they are not still hard if you don't know)
• add flour, nutritional yeast, and soy sauce to skillet and stir
• add veg. broth and stir until well combined, scraping brown bits from bottom
• add tofu, peas, sage/thyme, and stir to combine
• remove from heat season to taste with salt, pepper (i found i didn't need a lot so try before you go crazy) 

how to for crust part #2

• take all chilled ingredients and utensils out of the freezer
• break off pieces of butter into the flour and mix it into the flour as best you can (using a food processor for this would make it easier, add flour and vegan butter into processor and mix until you get very small clumps)
• add small amounts of ice water to the flour and mix
• use hands to knead the dough until not sticky anymore
• roll out the dough so that you will have enough for both the top and bottom layers (estimate)
• place the dough in the bowl and cut the extra strips
• the extra is to be used for the top layer of the pie; re-roll out the extra strips and use the bowl to measure that the size of the dough will cover the entire top

assemble and bake

• oil a little the pan you are using and place crust bottom in the pan, press edges using fingers
• spoon in the entire mixture of tofu and vegetables made
• place the top of pan crust left over veggies and fork edge of pan to seal 
• make a large X in the middle of bowl with knife 
• bake until golden brown about 30mins
• let sit/cool, then enjoy!