Instructions: TOFU: Drain 1 pound firm tofu. Roll in paper towel and let stand for about an hour. Then cut in 1/2-inch cubes and toss with 2 - 3 tablespoons soy sauce. Spread on oiled baking sheet and brown in 425 degree oven until brown and crispy, about 15 minutes. Set aside.

VEGETABLES: Heat skillet and in 2 tablespoons oil, saute 1 cup chopped onion and 1/2 cup celery until soft. Add slivered carrots, corn, and peas. (Add desired amounts-1/2 cup of each is just a guess.) Set aside and make gravy.

GRAVY: In heavy saucepan whisk together 1 tablespoon corn oil, 1/4 cup tahini, 1/2 cup nutritional yeast, 4 tablespoons soy sauce, and 1/4 cup flour to form a smooth paste. Add 2 teaspoons basil, 1 teaspoon rosemary, and 2 teaspoons sage. Simmer for five minutes. Then whisk 3 cups water or vegetable stock into gravy and boil about 10 minutes to thicken. Pour over vegetables and tofu, stirring gently. Put in 9 x 12 baking dish and top with pastry.

PASTRY: Mix dry ingredients. Add oil and water and mix lightly until dough holds together. Wrap in plastic wrap and refrigerate for 30 minutes, then knead a little and roll out on floured board to cover baking dish.

Bake tofu pot pie at 350 degrees for 30 minutes until crust is golden.

Serve to tofu-why guests and bask in applause.

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