Quick Tofu Pot Pie

To universal acclaim (all five family members liked it) last night's TOFU POT PIE made its way to the table in just about an hour, using only one skillet and one deep dish casserole in the process. That's a good thing, as I didn't get around to starting it until after seven. This streamlined version was based on the Farm Cookbook (a good compendium of family favorites, which, if you ignore and change their use of white flour and white sugar, is completely vegan-friendly), but combined several processes.

Preheat the oven to 375 degrees. Mine takes about twenty minutes to preheat, which, if you are efficient, should be long enough to prepare the dish for the oven.
ingredients
1 block--cubed extra firm tofu

flour mixture to coat tofu
1/4 cup--whole wheat pastry flour
1/8 cup--nutritional yeast flakes
1/2 tsp--garlic and/or onion powder
1/2 tsp--turmeric
sprinkles of--salt and black pepper

filling
1 Tbl--olive oil, plus more if you want
1--chopped onion
1--minced carrot
1/3 cup--whole wheat pastry flour
1/3 cup--nutritional yeast
1 Tbl--tamari soy sauce
1 each can or 1 each bag frozen--peas and green beans
1 sprinkle--celery seed
optional--cubed potato, celery, broccoli, mushroom, sweet peppers, corn, chopped greens--but not all at once
1/4 tsp--Smoky Serrano hot sauce
2 cups water

crust
1 cup--whole wheat pastry flour
sprinkle--salt
1/4 cup--olive oil
1/8 cup or so--water: enough to make it into soft pliable dough to roll or pat out