I like to use either chickpea flour or chickpea/fava bean flour from Bob’s Red Mill.

Set up a breading station. (I love these stainless steel breading trays!) Add 1 tablespoon flour to one tray. In another, whisk together the flour and plant milk. Add the ground pistachios/breadcrumb mixture into the third tray.

Cut the tofu into four pieces. Dredge it in the flour, then into the wet mixture, then into the breading mixture. Set onto a plate. Repeat with the rest of the tofu.

Heat oil in a nonstick skillet and when shimmering, add the tofu. Cook for a few minutes until the first side is browning. Flip very carefully and cook the second side for another minute or two.

Peel and cut the potatoes into chunks. Place in a pot and cover with water. Bring to a boil and cook until the potatoes are easily pierced with a fork. Drain and return to the pot. Add plant milk, butter and salt and mash. Add more butter or milk for desired consistency.

Thinly slice the shallot and add to a skillet with the oil. Turn the heat on low and let the shallots cook until just softening. Press the garlic over the shallots and cook for a minute.

Shred the Brussels sprouts by hand or in the food processor. Add to the skillet with the shallots and garlic and cook for a minute or two, until the Brussels are bright green.

To plate up the dinner, place a pile of mashed potatoes on a plate. Top with the Brussels sprouts and tofu. Sprinkle with freshly cut chives. Enjoy!