12 oz  to 14 oz soft tofu  
1 TBSP chopped cilantro 
1 tsp red chile paste
1 tsp curry powder (use more or less to taste)
1- 2 teaspoons Wholesome Sweeteners Organic (Light) Blue or Organic Raw Blue Agave (to taste)
1/2  TBSP soy sauce
1 TBSP apple cider
Salt and pepper to taste
1 TBSP olive oil
2 cups broccoli florets – rinsed and dried 
4 oz shiitake mushrooms, sliced
1/4 to 1/2 cup vegetable broth   

Add the tofu, cilantro, chile paste, curry powder, agave, soy sauce, and cider to a saucepan.  Mash the tofu and stir everything together. 

Heat over medium heat until warm through, reducing heat after 10 minutes to low flame. Let it simmer about another 20 minutes.   During that time, heat oil in a large skillet over medium heat and, when hot, add the broccoli.   Sauté for 5 minutes.  Add the mushrooms and sauté another 3 minutes. 

Add salt and pepper to taste.  Reduce heat to low and stir occasionally.  The broccoli and mushrooms will most likely have about 10 min. left on simmer while the tofu cooks. 

When the tofu sauce is complete, after 30 minutes, puree in a blender or food processor or use your immersion blender.  

Add enough broth to make it as thick or thin as you like. Put back on the stove for 1 minute to stir around and heat through.  Ladle the sauce over the broccoli and shiitake mushrooms.  Serve immediately.