For the Rice:

2 cups brown rice
2 veggie bouillon ( I used Edward & Son’s Not- Chick’n brand)
5 cups water

For the Sauce:

1 cube Not-Chickn’ veggie bouillon
1/2 tsp salt
2-3 tbsp nutritional yeast
1 block extra firm silken tofu
(add an extra 1/2 block of silken tofu + 1 tbsp nutritional yeast + 1/2 cube more bouillon if you want the dish to be extra creamy)

For the Tofu:

1 block extra firm tofu
1 tbsp olive oil
1 tbsp fresh minced sage
salt to taste

Veggies:

2 cups portobello mushrooms, chopped
1/2 cup carrot, diced
1 cup asparagus, chopped
1 tbsp sage, minced
1 tbsp rosemary, minced
salt to taste