Filling:
1 1/2 pounds firm tofu
1/4 cup flour
1 teaspoon salt
1/2 teaspoon each: pepper, garlic powder
2 tablespoons oil
1 1/2 cups onion, chopped
1 cup carrots, sliced
1 cup celery, sliced
1 cup peas, fresh or frozen

Gravy:
3 tablespoons margerine
4 cups mushrooms, sliced
1/4 cup whole wheat flour
1 teaspoon each: salt, sage, garlic powder
1/2 teaspoon each: thyme and paprika
1/4 teaspoon pepper
2 cups water

Crust:
2 cups whole wheat pastry flour
1/2 cup wheat germ
3/4 teaspoon salt
1 stick margerine
6 tablespoons (or more) cold water

Cut the tofu into 1/2-inch cubes. Mix the flour, salt, pepper and garlic powder. Add the tofu cubes and toss until coated. In a large skillet, heat oil and saute tofu until golden. Add onions, cook for 5 minutes, then add carrots and celery. Cover the pan and cook over medium heat until carrots are tender, stirring occasionally. Remove from heat and stir in the peas.

Gravy: Melt margerine in a large saucepan, then add the sliced mushrooms. Cover pan and saute over medium heat till mushrooms are soft. Stir in flour and seasonings and cook over low heat 2 to 3 minutes. Whisk in water and simmer, uncovered, until gravy thickens, about 10 minutes. Mix half the gravy into the tofu and vegetables. Set remainder aside.

Crust: Combine flour, wheat germ, and salt and stir to mix. Cut in margerine until mixture resembles coarse cornmeal. Add cold water all at once and stir just enough to form dough into a ball. Divide in half and roll first half out on a floured surface. Place in a casserole. Roll out remaining half of dough and set aside.

Spread tofu and vegetable mixture into the dough-lined dish. Pour remaining gravy over top and cover with top crust. Fold edges of top and bottom crusts together and pinch to form edge. Cut 4 to 6 1-inch slits in top crust to allow steam to escape. Bake in a preheated 400 degree oven for 20 minutes. Reduce heat to 350 and bake an additional 20 to 30 minutes, until crust is nicely browned.