Serves 4–6

1 head of broccoli

3 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

1 bunch kale, washed, stemmed and roughly chopped

⅓ cup unsweetened almond milk

2 tablespoons nutritional yeast

2 garlic cloves, minced

½ teaspoon Dijon mustard

¼ teaspoon ground turmeric

¼ teaspoon ground cumin

½ cup diced yellow onion

1 cup sliced meaty mushrooms such as lion’s mane, shiitake or oyster

14 ounces extra-firm tofu, pressed, patted dry and crumbled

3 green onions, thinly sliced

1 bunch fresh basil

Preheat oven to 400°F. Cut the broccoli into florets and toss in a bowl with 1 tablespoon of the olive oil and salt and pepper to taste. Place on a sheet pan and roast in the oven until soft but still crunchy to the bite and slightly colored, about 10 minutes. Remove and set aside.

Meanwhile, add the second tablespoon of olive oil to a fry pan over medium heat, add the kale with salt and pepper, and sauté until soft, turning it over a few times with tongs, for about 5–10 minutes.

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin and ½ teaspoon salt. Set aside.

Heat the third tablespoon of olive oil in a large skillet over medium heat. Add the onion and season with a pinch of salt and pepper; cook until soft, about 5 minutes. Add the sliced mushrooms and cook for another 5 minutes.

Stir in the tofu and cook for 3–5 minutes, until heated through. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (we like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.

To assemble: Place some kale on each plate, top with the turmeric tofu and divide the roasted broccoli on top. Garnish with the sliced green onion and ripped leaves of basil.

Serve immediately while warm.