Preheat the oven to 200°C.
Wash the potatoes, pierce them with a fork. Wrap them in aluminum foil, then place them on the baking sheet lined with baking paper. Cook for about 40 minutes, check the cooking before taking them out, they must be tender.
Meanwhile, heat a little olive oil in a pan. Add tofu, mushrooms, broccoli, cook 5 minutes over high heat, add soy sauce, agave syrup, mix, cook 2 to 3 minutes.
Heat the olive oil in a saucepan, add the flour, mix, cook for 1 minute, add the vegetable milk, salt, pepper, whisk, bring to the boil and allow to thicken. Reduce the heat, add the grated vegetable, the yeast, mix well.
Take the potatoes out of the oven, cut in half, add the garnish, coat with sauce and serve.