Clean the broccoli stalks by removing the hard outer part, then slice 1/4 inch thick. Peel the potatoes, cut then in half, and slice to the same thickness.
In a blender, mix silken tofu, basil, lemon juice and zest, 1 tbsp Parmesan cheese, 1 pinch of salt and sugar and 1/2 tbsp extra-virgin olive oil. Blend until a smooth cream forms.
Sauté the clove of garlic, whole, in 2 tbsp extra-virgin olive oil (1 minutes), then remove the garlic and sauté the broccoli, the peas, and the potatoes for a couple minutes, salting to taste and adding a pinch of nutmeg.
Add the cream of tofu and cook for 5 more minutes.
Transfer to a baking dish, sprinkle with your favorite grated cheese, and top with a thin later of grated Parmigiano.
Bake at 350 F for 30 minutes, with broiler on for the last 5, until the crust is golden brown.