Filling
Cut the tofu into 1.25 centimeter / 1/2 inch cubes. Mix the flour, salt, pepper and garlic powder. Add the tofu cubes and toss till coated. Saute in a large skillet, with 2 tablespoons oil. When tofu is golden and crisp, stir in onion. Continue cooking 3 minutes then add carrots, celery and the water. Cover the pan and cook over medium heat. Stir gently, every minute or so, till the carrots are just tender. Remove from heat and stir in peas, fresh or frozen.

Gravy
Melt margarine in a large saucepan, then add the sliced mushrooms. Cover pan and saute over medium heat till mushrooms are soft. Stir in flour and seasonings and cook over low heat 2 to 3 minutes. Whisk in water and simmer, uncovered, till gravy is thickened - about 10 minutes. Mix half the gravy into the tofu and vegetables. Set remainder aside.

Crust
Combine flour, wheat germ, and salt and stir to mix. Cut in margarine until mixture resembles coarse cornmeal. Add cold water all at once and stir just enough to form dough into a ball. Divide in half and roll first half out on a floured surface. Place in a 25 centimeter / 10 inch pie plate. Roll out remaining half of dough and set aside.

Spread tofu and vegetable mixture into the dough-lined dish. Pour remaining gravy over top and cover with top crust. Fold edges of top and bottom crusts together and pinch to form edge. Cut 4-6 2.5 centimeter / 1 inch slits in top crust to allow steam to escape. Bake in a preheated 205C/400F oven for 20 minutes. Reduce heat to 180C/350F, and bake an additional 20 to 30 minutes, until crust is nicely browned.