Preheat your oven to 375°F / 190°C.
Place the diced potatoes and carrots in a medium pot of boiling salted water.
Cook for 10 minutes until tender-crisp, then drain and set aside.
While the vegetables cook, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium-high heat.
Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown.
Stir in 2 tablespoons (30 ml / 1 fl oz) of tamari, ¼ teaspoon of granulated garlic, and the cayenne pepper.
Cook for 1 minute until the liquid has evaporated.
Remove tofu from the skillet and set aside.
In a large Dutch oven or pot, heat another tablespoon of olive oil over medium heat.
Add the mushrooms and cook for 2-3 minutes.
Add the diced onions, chopped broccoli, and minced garlic, and sauté for 6-7 minutes until the onions have softened.
Add the final tablespoon of olive oil.
Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
Gradually whisk in the vegetable broth and vegetable milk until smooth.
Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens into a rich gravy.
Stir in the remaining ¼ cup of tamari, red wine, fresh thyme, fresh sage, hoisin sauce, vegan Worcestershire sauce, and the remaining ¼ teaspoon of granulated garlic. Gently fold in the cooked potatoes, carrots, and browned tofu.
Pour the filling into a 2-quart casserole dish and spread evenly.
To make the crust, combine the flour, cold shortening, rosemary, and sage in a bowl. Use a fork or your fingertips to cut the shortening into the flour until it resembles coarse crumbs.
Stir in the ice-cold water, one tablespoon at a time, until a dough forms.
On a lightly floured surface, roll the dough out to be slightly larger than your casserole dish. Drape the crust over the filling, trim any excess, and crimp the edges if desired. Use a knife to cut a few small slits in the top for steam to escape.
Bake for 45 minutes, or until the crust is a deep golden brown and the filling is hot and bubbly.
Let the pot pie rest for 10 minutes before serving.
