Directions

1.  Prepare tofu by pressing out the excess water. Either drain in a tofu press for about 20 minutes or use this DIY method: drain tofu from the packaging and wrap a clean tea towel. Place tofu on a plate and place a heavy object, like a baking dish, on top. Allow to drain for 20-30 minutes. Dice tofu into small cubes and set aside.

2. While the tofu is pressing, prepare the potatoes. Bring a large pot of water to a boil, then add potatoes. Cook for about 10 minutes or until soft. Drain and set aside.

3. While the potatoes are boiling, saute the vegetables. Heat a large pan over medium heat and melt 2 Tbsp butter. Add mushrooms and zucchini and cook over medium-high heat for about 10 minutes or until the mushrooms are browned and the zucchini is tender. Transfer to a large bowl and set aside.

4. Now make the tahini gravy sauce by adding the remaining butter to the same pan used for the mushrooms. Add onion and saute over medium for about 5 minutes. Add the garlic and continue to cook for another minute or until fragrant.

5. Stir the broth, coconut aminos, sea salt, pepper, and thyme into the onions. In a small bowl whisk together the tapioca starch and non-dairy milk until smooth and add to the pan, stirring well. Allow the sauce to simmer for 10 minutes or until it reaches the desired thickness.

6. Lower the heat to low and carefully stir in the tahini until the sauce becomes creamy. Add the potatoes, vegetables, cubed tofu, and chickpeas. Continue to simmer for a 2-3 minutes. Taste and adjust seasoning as needed.

7. Serve warm over rice or with fresh bread.