1Preheat the oven to 200°C (400°F) Fan. Arrange frozen broccoli (take it directly from the freezer) on top of a baking tray lined with baking paper.

2Roast in the middle of the oven for 5 minutes. Cut any larger florets into smaller pieces. Turn them over and roast for another 5 minutes.

3In the meantime, make the creamy tofu. Add cooked onions, milk, mustard, nutritional yeast, garlic powder and salt to a blender (large cup).

Vitamin E Boost: Add 30 g (~ 1 oz) of sunflower seeds and blend again until smooth.

4Blend until smooth ~ 60 seconds.

5Add tofu.

6Blend again until smooth ~ 60 seconds.

Protein Boost: Add 30 g (2 tbsp) of almond protein powder and 30 ml (2 tbsp) more milk then blend again until smooth ~ 60 seconds.

7Split into two portions and spread the cream tofu on top of plates using a spoon or a spatula.

8Top with roasted broccoli.

9Garnish with roasted pumpkin seeds and sprinkle with ground black pepper for taste.