Instructions: Cut flowerettes off Broccoli, reserve for garnish. Chop stalks and leaves of Broccoli.

Chop onion, watercress and parsley.

Combine tofu, miso tahini and herbs in a bowl.

Heat oil in a large pot, saute onion and broccoli stems for 2 -3 minutes.

Add 1 cup water and simmer 2 minutes. Add parsley and watercress. Cover and cook until greens are soft, but still bright.

Place tofu mixture in a food processor, add olive oil and kuzu. Puree and add warm water to thin the sauce.

Slice red pepper into strips and slice squash into 1/2 moons. Bring 4 cups of water to boil to blanch these vegetables.

Separately blanch broccoli flowerets, red pepper and squash.

Rinse under cold water to stop cooking. Use to garnish the sauce.

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