About 4 cups cooked veggies of your choice, like broccoli, potatoes, spinach, etc. ... even brussels sprouts or cabbage.
a little canola oil
1-2 large onions, chopped
1 Tablespoon grated peeled fresh ginger
1/4 cup minced fresh dill or 1 T. dried, crumbled dill
1/2 lb. extra-firm tofu, cut into 1-inch cubes
1 cup plain nonfat yogurt at room temperature
1 T. cornstarch
2 teaspoons paprika
1 teaspoon dry mustard (or more of dijon)
1 Tablespoon low-sodium soy sauce
fresh ground black pepper to taste
Chop veggies and cook them as desired.
Saute onion, ginger, and dill in oil in medium skillet about 15 minutes.
In food processor or blender, combine tofu, yogurt, and cornstarch.
Add mixture to pan, and add paprika, mustard, and soy sauce.
Gently heat over medium low heat, stirring often, until heated through and thickened, about 10 minutes. Season with pepper and serve over veggies.
Essential Vegetarian Cookbook, pg. 351