Ingredients:
8 ounces dry pasta
1 medium head broccoli, cut into bite-size florets (about 2 ½ cups)
½ (14-ounce) packet extra-firm tofu, pressed, cut into ¾-inch cubes
½ tablespoon tamari
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt to taste
½ teaspoon sesame or neutral flavored oil
For the sauce:
3 tablespoons olive oil
2 tablespoons whole-wheat pastry or all-purpose flour
2 cups unsweetened nondairy milk
1 tablespoon white miso, dissolved in 1 tablespoon water
Dash of garlic powder
Dash of onion powder
