Ingredients

400g Dried Pasta of your choice
50g dairy free spread
50g plain flour (gluten free flour) may also be used
500ml milk of your choice
1 small head of broccoli
1 small diced onion
1 level tablespoon mustard
100g Cheese of your choice
100g Tofu
150ml crème fraiche if desired

Method

Place pasta into a saucepan of boiling water, cook for 10-12 minutes and drain. Wholemeal pasta takes a little longer.

Prepare the broccoli removing the head from the steam and steam until tender, do not over cook and then place in cold water to retain the green colour.

Finely dice a small onion, grate cheese and chop tofu into small chunks.

In a large pan melt the butter add the onion and cook until soft on a low heat. Add flour making the roux and gradually add milk on a medium heat until the sauce is made, stir in mustard.

Stir in crème fraiche, then add tofu, broccoli and pasta. Mix Well. Season to taste, place into an oven proof container and top with some more grated cheese and bread crumbs if desired.

Bake in a hot oven 180 degrees Gas 4-5 until the top goes golden.

You may freeze this dish or make in advance and leave covered in the fridge for 2 days.