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Heat the butter in a large saucepan on medium heat. Add the finely chopped onion and soften for 5-6 minutes, stirring regularly and reducing the heat if starting to colour. Season with salt and pepper.
Once the onions are soft, add the diced potatoes and 3 cups (720 ml) of water. Finely chop the parsley stems and add these along with the bay leaf and any smoky liquid from the tofu packaging. Bring to the boil then reduce the heat and simmer for 12-15 minutes until the potatoes are starting to soften.
Optional step: Once the potatoes have softened – and before adding the other ingredients – I like to gently mash some of them in the pan to get a mix of textures. It's completely up to you how much or little you want to mash.
Next, add the tofu pieces, banana blossom pieces, nutritional yeast, smoked paprika, soy milk, and cashew cream. There'll likely be some smaller bits in the banana blossom tin, so add these as well. Season again with salt and pepper and simmer for 5 minutes to let everything come together.
After 5 minutes, adjust the seasoning (I'll often add a little extra salt and smoked paprika), remove the bay leaf, and serve with chopped parsley leaves.🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >