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Tofu-Mushroom Pot Pie

2 9-inch pie shells
1 12 oz. package of extra firm tofu
1/2 pound mushrooms, sliced
1 medium onion, diced
1 small russet potato, diced
2 medium carrots, diced
6 cloves garlic, minced
1/2 cup frozen peas
1 to 2 tsp. dried basil or fresh equivalent minced
1 tsp rosemary, crumbled
1 tbs cooking oil

3 tbs butter (or oil for vegan)
3 tbs all-purpose flour
1-1/2 cups veg stock or veg bouillon or miso broth
black pepper to taste

Split the block of tofu and press (lay out 2-3 sheets of paper
towel, then the tofu halves, then 1-2 more sheets of paper towel,
cover with a plate, put a weight on top such as a jug of water,
let sit 45 minutes while doing other prep.)

Separate the pie shells and set out to defrost. One will be the
top crust, it needs to be removed from the pie tin and set on the
separator sheet. Alternatively if you like doing such things, whip
up a pie crust using grandma's (or betty crocker's) recipe.

Sautee the onions and garlic in the oil over a medium heat, stirring
ocassionally, until they start to turn translucent. Add the potato
and carrots (and a stalk of diced celery if you're a traditionalist,
I didn't have any last night), stir, and cover. Let cook covered,
stirring frequently, for about 10 minutes.

Preheat the oven to 375 F. Add the mushrooms, peas, and herbs to
the vegetables, continue to cook covered with frequent stirring
for about 10 more minutes. Depending on your vegetables a lot of
liquid may come out; if so, pour it off and use it with the stock
for the sauce.

In another pan melt the butter (or heat the oil) over medium heat
and add the flour, stirring well. Keep cooking the roux until it
just starts to brown, then slowly add the stock, stirring constantly
to avoid lumps. Add fresh-ground pepper to taste. Cook until it
thickens sufficiently.

Dice the tofu into 1/2" cubes, mix with the vegetables, and spoon
into the pie crust. Pour the sauce mixture over this, top with
the other pie shell, and seal all around the edge by pinching it
with your fingers. Poke holes in the top for ventilation, then
bake for 30-35 minutes until the crust is golden. (It will ooze
some, so a cookie sheet underneath is probably a good idea.) Let
cool 10 minutes, then slice and serve.

I served with a vegetable salad, mashed banana squash with butter,
and french bread. Serves 4-6 people.

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