• Preheat the oven to 425°F (220°C).

Make the filling:

• Heat oil in a large pan over medium-low heat. Sauté onion and garlic for 2–3 minutes.
• Add tofu cubes and season with salt, garlic powder, and onion powder (or any seasonings you like).
• Sprinkle flour over the mixture, stirring to coat. Cook for 1–2 minutes until lightly golden.
• Slowly pour in non-dairy milk and water, stirring constantly until a thick sauce forms.
• Add broccoli, nutritional yeast, and vegan cheese. Reduce heat to low and cook 7–10 minutes, until cheese is melted and broccoli is tender. Taste and adjust seasoning.

Make the crust:

• In a food processor, pulse flour, salt, and sugar. Add cubed vegan butter and pulse until crumbly.
• Stream in cold water, pulsing until a rough dough forms.
• Transfer dough to a floured surface and gently form into a smooth ball. If the dough feels very sticky slowly add in 1-2 tablespoons of flour.

Assemble the pot pie:

• Divide dough into two pieces: one slightly larger than the other. I divided it into about a ⅓ and ⅔.
• Roll the larger piece into a thin rectangle and drape it over a greased baking dish, pressing into shape. Trim excess overhang.
• Add the filling into the crust.
• Roll out the smaller piece of dough and lay it on top. Cut an “X” in the center for steam to escape and crimp edges with a fork.
• Optional: Mix 3 tablespoons of non-dairy milk with ⅛ teaspoon turmeric and brush over the crust for a golden finish.
• Bake for 20–22 minutes, or until the crust is golden brown and crispy.
• Cool for 10 minutes before cutting.