I won’t lie – this is one of my most successful dishes. I perfected the recipe about four years ago and haven’t looked back. It employs several of my favourite ingredients, which you will find in many of my signature recipes. For more information about what these ingredients are and where to get them, check out our ingredients & tools page.
In lieu of fenugreek leaves, you might want to try tarragon, or even basil.
1 block firm tofu, drained
3+ tbsp nutritional yeast
1/4 tsp salt, or to taste
1+ tbsp dried fenugreek leaves
1 tbsp dijon mustard
1/2 cup full-fat coconut milk
1/2 onion, diced
1+ tbsp vegetable oil for frying
2 cloves garlic, minced or pressed
2 handfuls mushrooms, bite-sized or chopped
1 crown broccoli, separated into bite-sized pieces
1/2 red pepper, chopped
1/2 small zucchini, chopped
Note: omit some vegetables if you like, or add different ones – mind your cooking times.
Crumble tofu into a bowl. (It’s easier to crumble a block of tofu if you slice it first.) Add nutritional yeast, fenugreek, salt, mustard, and 2 – 3 tbsp of coconut milk. Mix until the tofu is evenly coated. Add more nutritional yeast or fenugreek here.
Sauté onion in oil in a medium-sized, deep-walled frying pan over medium heat until soft. Add garlic and mushrooms; toss and cook for 2 minutes. Add the tofu and cook, tossing regularly, until golden – about 10 minutes. Add the broccoli, red pepper, zucchini, and the rest of the coconut milk, mix, and cover. Let it steam for 5 – 6 minutes until the broccoli is bright green and tender.
Serve with hot EB’d toast.