Yields 4 servings
The base of this recipe is steamed vegetables and tofu. On busy nights, I’ll microwave some frozen veggies, slice a block of raw tofu into cubes, and top it with the gravy. It’s delicious. Feel free to swap out any veggies listed with the kind you already have in your fridge. If you’re not familiar with how to steam veggies, see page 19.
For the Gravy:
2 tablespoons canola or vegetable oil (or 6 tablespoons water)
¼ cup diced red, white, or yellow onion
2 tablespoons whole wheat or all-purpose flour
1 cup water and 1 vegetable bouillon cube, or 1 cup vegetable broth
For the Veggie Base:
1 cup evenly sliced broccoli, steamed
1 cup evenly chopped zucchini, steamed
1 cup chopped carrots, steamed
½ (14-ounce) block extra-firm tofu, pressed and cut into ½-inch cubes (see page 18)
Directions:
1. In a medium pan over medium heat, heat the oil (or water) and onion and cook for 3 minutes or until the onion becomes tender and translucent.
2. Reduce the heat to low, add the flour, and stir until your roux has a smooth consistency, 2 to 3 minutes. It should resemble a paste.
3. Add the water and bouillon cube (or broth) and stir over low heat until the gravy thickens, 3 to 4 minutes.
4. On a plate, arrange the broccoli, zucchini, carrots, and tofu, and pour the gravy over this base. Serve immediately.
TONI’S TIPS:
>>It’s best to use a very flavorful broth since that’s where you’ll be getting the most of your flavor.
TESTERS’ TIPS:
>>“I’m gluten-free, so I use tapioca starch (easily found at Asian markets) instead of flour. You could also use arrowroot or gluten-free flour.” —Rebecca T. from Phoenix, AZ
MY TIPS:
