Contents:
8 ounces dry pasta
1 medium broccoli, cut into bite-size florets (about 2 ½ cups)
½ (14-ounce) package 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 red pepper
salt to taste
½ teaspoon sesame or neutral-flavored oil
For the sauce:
3 tablespoons of olive oil
2 tablespoons whole-wheat pastry or all-purpose flour
2 cups unsweetened dairy-free milk
1 tablespoon white miso, dissolved in 1 tablespoon water
A pinch of garlic powder
Some onion powder
Salt and freshly ground black pepper to taste
