The dish that changed my life

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are gluten-free and healthier, while crushed crackers are often cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium, while water with seasoning is cost-effective.

Preheat the oven to 200°C (400°F).

Squeeze water out of 900g super firm tofu by hand and set aside.

Season tofu with a touch of olive oil, sage and onion seasoning mix, a pinch of salt, and black pepper, rubbing it around the edges.

Place seasoned tofu in the oven to roast for a good amount of time.

Prepare vegetables by trimming broccoli, cutting carrots, and quartering onions, adding them to boiling water.

Oil and season the vegetables with olive oil, salt, black pepper, smoked paprika, and granulated garlic in a larger bowl.

Line the baking sheet with baking paper for easy cleanup and add the seasoned vegetables to it.

Check on the tofu and flip it halfway through roasting.

Prepare garlic for garlic butter herb mash by roasting it in the oven with the tofu.

Make a paste with garlic, black peppercorns, white peppercorns, and a pinch of salt.

Add a stick of butter to the garlic paste and mix well.

Strain the broccoli stems and prepare them for gravy.

Mix panko breadcrumbs with roasting herbs, vegan mayo, Dijon mustard, maple syrup, and a splash of Sherry, letting it sit to absorb.

Pack the panko mixture onto the tofu to create a crust.

Prepare gravy using 25g vegetable bouillon, corn flour, and boiling water, adding 2 teaspoons of mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary