Tofu cooked in a simple, quick and easy creamy mushroom and broccoli Béchamel sauce.
- 2 teaspoons olive oil
- 21oz tofu, cut into cubes
- 1 head of broccoli , cut into florets
- 7oz sliced mushrooms
- 4 garlic cloves , crushed
- 3 tablespoons flavorless vegan cream
- 2 level tablespoons flour
- 1 3/4 cups Koita Oat Milk
- Salt and pepper to taste
Step 1: Heat the oil in a large pan over medium heat.
Once it is hot enough that water spits the oil, cook the tofu.
Step 2: Add ingredients.
Add the broccoli florets and mushroom slices. Pan frying until the broccoli becomes vibrant in colour. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
Step 3: Heat a smaller saucepan.
In a smaller saucepan, pour the vegan cream and cook over low heat. Remove the pot off the heat; whisk in the flour until smooth.
Step 4: Add Koita Milk
Return to the heat and pour in 1/4 cup of Koita Oat Milk first, stirring quickly to combine until smooth. Add in another 1/4 cup of Koita Oat Milk, again stirring quickly until smooth. Slowly begin to pour in the remaining Koita Oat Milk half a cup at a time while stirring continuously, until all the milk is in. Keep stirring until the sauce begins to thicken. If sauce becomes to thick, add in a little more Koita Oat Milk at a time (about 1/8 of a cup), until reaching your desired consistency.
Step 5: Mix and Serve
Pour the Bechamel sauce over the tofu, mushrooms and broccoli. Mix through. Serve over pasta or rice.