| | CRUST |
| 3/4 | c | Barley flour or unbleached white flour |
| 1/2 | c | Whole wheat flour or whole wheat pastry flour |
| 1/2 | ts | Salt |
| 3 | tb | Oil |
| 1/4 | c | Water |
| | FILLING |
| 2 1/2 | c | Vegetable broth |
| 3 | c | Diced potatoes |
| 1 | c | Finely chopped carrot |
| 1/2 | c | Chopped onion |
| 1 | c | Frozen green peas, corn kernels, or chopped celery (or combination of any of these equaling 1 cup) |
| 1/2 | c | Chopped mushrooms (opt) |
| 1/4 | c | Flour |
| 1/4 | ts | Pepper |
| 1/2 | ts | Poultry seasoning |
| 1/2 | c | Soy milk or water (filling tastes much richer with soy milk) |
| 1 | pk | Extra-firm tofu, drained, patted dry and cut into cubes (10.5 oz or 16 oz) |
| | Salt to taste |
