Preheat oven to 350'F
Arrange your pie crust in your pan and set aside
Cook your potatoes and peel them (you can leave the skins on, I did). Mash one of the potatoes, dice the other.
In a large skillet heat 2 tbsp olive oil.
Saute onion and tofu together for about 2 minutes (until onion softens).
Add chopped carrot. Cook about 5 minutes or until tofu and onions are starting to brown.
Add in other vegetables (other than the potatoes) you are using along with a bit of water. Cover and cook until the veggies are just tender (not fully cooked or overdone).
Add in the potatoes (mashed and diced).
Sprinkle the flour over all the veggies and gradually add in the broth.
Add in nutritional yeast and seasonings. Stir to combine.
Continue stirring as the mixture thickens. Taste and add more seasoning if necessary.
Once the mixture is quite thick, pour into the pie crust. If the mixture is too thick, add more broth - if too thin, add more flour - this measurement depends greatly on the vegetables you use.
Sprinkle top with breadcrumbs and some paprika.
Bake at 350'F for 40 minutes. Once baked, remove from oven and let stand for 10mins to help it to firm up.
Slice and serve!