Prepare the Dough: In a large bowl, mix the ultra fine wheat flour with the salt. Cut the cold unsalted butter into the mixture using a pastry cutter until it resembles coarse crumbles. Gradually add the cold water, 1 tablespoon at a time, using the pastry cutter until the dough is smooth. Form the dough into 2 even balls. Cover and chill while you prepare the filling.

Start the Filling: Preheat your oven to 425°F (220°C). In a large pan, melt 6 tablespoons of unsalted butter over medium heat. Add the minced yellow onion and sauté for 5 minutes until softened.

Make the Roux: Stir in the whole wheat flour and mix gently for 1-2 minutes. In a separate container, mix the water and Better than Bouillon Vegetable Base. Slowly stir this broth mixture into the pan, about 1/2 cup at a time, combining it with the flour, butter, and onion. Continue adding the broth in small increments (about 1/3 cup at a time) while stirring constantly over medium heat until you achieve a thick paste.

Add Vegetables and Seasonings: Stir in the milk, steamed green beans, and steamed broccoli. Add the herbs de Provence, garlic powder, onion powder, and black pepper. The mixture should be slightly bubbling; continue to mix.

Finish the Filling: Gently fold in the cubed extra firm tofu. Once the mixture has thickened, turn off the stove and set aside.

Roll the Dough: Using a marble rolling pin on a marble cutting board, roll the first ball of dough to a medium thickness (not too thin, or the pies won't hold together).

Assemble the Bottom Crust: Line 2 extra-large muffin cup pans with the rolled dough on the bottom, gently cutting around the top of each muffin cup to fit. This should yield about 8 mini pies.

Fill the Pies: Scoop the veggie pie filling into each prepared cup, filling almost to the top. Press the filling down gently with a spoon to ensure there are no large gaps.

Add the Top Crust: Roll out the second ball of dough. Place a piece of dough on top of each filled muffin cup and gently cut around the edges. Press the edges of the top and bottom crusts together to seal the mini pies.

Vent and Bake: Use a sharp knife to slice a small cross through the center of each top crust to allow steam to escape. Bake for about 22 minutes, or until the crust is golden brown. (Tip: Place a baking sheet on the rack below the muffin pans to catch any potential bubbling over).