1 pie crust
1 to 2 medium potatoes, peeled and cut in small cubes
1 cup frozen, fresh or canned peas
2 to 3 carrots, sliced
1 large package of extra firm tofu, drained and cubed
1/2 cup celery, optional
1/4 cup or 1 small can mushrooms, optional
1 large onion, diced
bay leaves
2 vegetable bouillon cubes
3 cloves chopped garlic
Saute the onion in oil in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8 to 10 ounces of hot water and 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. Cook for 20 to 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. Remove the bay leaves. When mixture is done, spoon it into the pie crust and bake for 30 minutes at 350F. Make sure the crust does not burn. You can vary the amount of tofu and potatoes you put in this pie.
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