Artichoke's Famous Tofu Pot Pie

Directions

1. TOFU: Drain 1 lb. hard tofu. Roll in paper towel and let stand for about an hour. Then cut in 1/2-inch cubes and toss with 2 - 3 Tbsp. soy sauce. Spread on oiled baking sheet and brown in 425 degree oven till brown and crispy, about 15 min. Set aside.
2. VEGETABLES: Heat skillet and in 2 Tbsp. oil, saute/fry 1 c. minced onion and 1/2 c. celery till soft. Add in slivered carrots, corn, and peas. (Add in desired amounts-1/2 c. of each is just a guess.) Set aside and make gravy.
3. GRAVY: In heavy saucepan whisk together 1 Tbsp. corn oil, 1/4 c. tahini, 1/2 c. nutritional yeast, 4 Tbsp. soy sauce, and 1/4 c. flour to create a smooth paste. Add in 2 tsp. basil, 1 tsp. rosemary, and 2 tsp. sage. Simmer for five min. Then whisk 3 c. water or possibly vegetable stock into gravy and boil about 10 min to thicken. Pour over vegetables and tofu, stirring gently. Put in 9 x 12 baking dish and top with pastry.
4. PASTRY: Mix dry ingredients. Add in oil and water and mix lightly till dough holds together. Wrap in plastic wrap and chill for 30 min, then knead a little and roll out on floured board to cover baking dish.
5. Bake tofu pot pie at 350 degrees for 30 min till crust is golden brown.
6. Serve to tofu-why guests and bask in applause.