Yield: 4 servings

1 medium potato, about 8 ounces
2 carrots, diced small, about 2/3 cup
1 small crown broccoli, cut into small florets, about 1-1/2 cup
1/2 (14-ounce) package firm tofu, preferrably frozen, thawed, and squeezed dry
3 tablespoons Earth Balance margarine
1 clove garlic, minced
3 tablespoons all-purpose flour
1-1/2 cups almond milk
1/2 (8- ounce) package Daiya vegan cheese, cheddar flavor
1/2 teaspoon paprika
3/4 teaspoon salt or to taste
Pinch cayenne (optional)
2 green onions, thinly sliced, white and green part
Puff pastry - about 2/3 sheet