Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
1 block tofu, cut into bite-sized pieces
2 tbsp vegan butter
1 cup cashew milk
Salt and pepper to taste
1/2 tbsp olive oil
1 onion, sliced
1 carrot, peeled and cut into bite-sized pieces
2 potatoes, peeled and cut into bite-sized pieces
1 head of broccoli
5 button mushrooms, diced
3 cups water
1/2 cup vegetable stock
2 tbsp flour, to thicken
In a deep pot over high heat, add oil, onions, and garlic. Cook for 3 minutes. Add the tofu and cook for about 5-7 minutes, until the tofu is browned.
Lower heat to medium, add flour and stir for two minutes. (It's okay if the flour clumps) Add the potatoes, carrots, broccoli, and mushrooms.
Cook for 2 minutes while continuously stirring.
Slowly whisk in the stock and bring it to a boil. Do not add all the stock at once since the flour will clump. Lower heat to a simmer, cover, and cook for about 25 minutes until vegetables are tender.
Turn the heat off and whisk in the milk and butter. Season with salt and pepper. Add more milk if the sauce is too thick. Serve warm in a deep bowl and enjoy!