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Steam your broccoli until tender.
Grate your pre-steamed potato directly onto a baking tray.
Add the steamed broccoli to the tray and grate over some courgette to make the dish even more voluminous.
For the cheesy sauce, add silken tofu, nutritional yeast, smoked paprika, salt, garlic powder, and a splash of apple cider vinegar to a blender.
Add the cornstarch to help thicken the sauce, then blend everything until completely smooth and creamy.
Pour the cheesy sauce over the vegetables and mix everything together until every veggie is coated.
Bake in the oven until golden and crispy on top.