Add flour and salt together in a medium bowl and mix.

In a smaller bowl, whisk the oil with the water until it becomes light in colour.

Right away, pour the entire water/olive oil mixture into the bowl of flour.

Stir with a fork until the flour is mixed in with the liquids.

Dump the dough into your pie plates (either 4 miniature pie plates or 2 regular sized pie plates) and press gently until it covers the pan evenly.

Cover and set aside in the refrigerator.

Drain block of firm tofu and pat dry. Cut into small cubes.

Preheat oven to 400 degrees fahrenheit.

Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.

Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.

Preheat oven to 400 degrees F.

Heat the olive oil over medium-high heat in a large pot. Add the onions and garlic and sauté until onion is translucent ( 1-2 minutes).

Whisk in the flour, vegetable broth and unsweetened almond milk. Add the carrots, celery and peas, potato and tofu chicken. Simmer for 5-10 minutes, until the sauce thickens.

Pour the filling evenly into the pie crusts. (Do not add the filling until you intend to bake the pies, or the crusts will be soggy. If you are making these pies ahead, store the crusts and the filling separately and then fill the pies before baking).

Bake for 35-45 minutes, until the crust is golden brown. Cut, serve and enjoy!