Heat 2 tablespoon olive oil in skillet. Add tofu and ½ teaspoon garlic salt and sage. Cook over medium high heat, turning frequently until tofu is just lightly browned. Remove from heat.
In a 4 qt pot, cover diced potatoes in water. Cover with lid and bring to a boil for 5 - 7 minutes until just slightly tender (don't over cook). Drain water and set aside.
Melt butter in 5 qt pot over med-high heat. Add onions and sauté until tender.
Gradually add flour, stirring continuously. Once flour has thickened into a paste-like consistency or roux, began adding broth and bouillon (🥕see note below) - a small amount at a time - stirring constantly, allowing sauce to thicken before adding more liquid.
Add thyme, salt & pepper to taste.
Remove from heat and gently mix in potatoes, tofu and thawed veggies. Set aside.
Preheat oven to 425°
Roll out pie dough (if needed). Fill bottom and sides (up to the edge) of ramekins or pie plate with pie dough.
Spoon veggie/sauce mixture into pie crust until just below top edge.
Place top layer of pie crust dough over veggie/sauce mixture. Seal edges all around and pierce top of crust 3 or 4 times with a small knife.
Place pot pie(s) on foil lined baking sheet.
Bake at 425° for 30 - 40 minutes until crust is golden brown.
Allow to sit for a few minutes before serving.
🥕I suggest mixing the bouillon with some of the broth prior to adding to the roux (flour & butter mixture).🥕This recipe makes enough filling for eight 8 oz ramekins, two 32 oz round baking dishes or one 64 oz soufflé dish. Depending on how thin or thick you roll your pie dough, you might need a little extra dough. If you prefer to create a smaller batch, simply reduce the ingredients by half.🥕Be sure to thoroughly drain your tofu before using it. A tofu press makes the job a lot easier, but if you don't have one, simply layer tofu between two cutting boards and set heavy cans on top. Be sure to place it near the edge of a sink to drain.🥕Keep an eye on your pot pies while baking. Individual pot pies in ramekins will cook faster than a large one-dish pie. I suggest checking them in 5 minute intervals starting at around 20 - 25 minutes. You might want to add a foil collar around a large one-dish pie to prevent the edge of the crust from burning.🥕StorageRefrigerated: Wrap individual baked pot pies (in the ramekins) with food safe plastic wrap, ziplock bags or air-tight containers and keep refrigerated up to 3 days. Re-heat in a microwave or low oven at 325℉ until hot.Frozen: Securely wrap baked and cooled pot pies in freezer-proof ziplock bags and place in freezer. Once they are frozen hard (within 24 hours) I would remove them from the ramekins(they should easily pop out or you can run a thin small knife around the edge to ease them out). Place them immediately back in freezer proof bags or air-tight containers and store frozen up to 3 months. When ready to use, thaw pot pies first in a refrigerator, then bake at 325℉ until hot. To keep the crust from becoming too dark, cover with foil.