1 large head broccoli, chopped
1 tablespoon vegan margarine
2 heaping teaspoons flour
1 cup nondairy milk
4 heaping teaspoons nutritional yeast
pinch dry mustard
thyme, to taste
salt and pepper, to taste
vegetable broth, as needed, optional
2 cups cooked white rice
4-8 ounces lemon pepper baked tofu, diced
1-2 cups cracker or bread crumbs
1. Preheat oven to 250 degrees F. Steam broccoli until crisp-tender. While broccoli is cooking, melt margarine in a saucepan.
2. Stir in the flour. Keep stirring until it is thick. Whisk in the milk, then nutritional yeast. Add nutmeg and dry mustard. Add thyme, salt, and pepper, to taste.
3. If it gets too thick, add some veggie broth. In a casserole dish, combine rice, steamed broccoli and tofu. Pour the sauce over it all.
4. Top with crushed crackers or breadcrumbs. Cover with tinfoil and bake for 30 minutes. Uncover and bake for 10 minutes.