1 large onion, diced
olive oil or vegan butter (I use Earth Balance)
2 vegetable bouillon cubes (not tomato)
8-10 ounces hot water
1-2 medium/large potatoes, peeled and cubed
1 pound extra firm tofu, drained and cubed
1 cup peas
2-3 carrots, sliced
1/2 cup celery, optional
1/4 cup mushrooms, optional
bay leaves , to taste
3 cloves garlic, chopped
1 pie crust (I like to make my own based on the pastry in The Joy of Cooking and use Earth Balance
shortening)
1. Preheat oven to 350 degrees F. First, saute the onion in oil or vegan butter in a large pot until the onion turns translucent. Dissolve the bouillon cubes in the hot water.
2. Add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover.
3. Cook for 20-30 minutes, until the potatoes are cooked and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water.
4. Remove the bay leaves. When mixture is done, spoon it into the pie crust, and bake, uncovered for 30 minutes. Make sure the crust does not burn.'