Pistachio-Crusted Tofu with Vegan Beurre Blanc

Drain both blocks of tofu and wrap tightly in several layers of clean kitchen towel. Place on a flat tray, set a heavy chopping board on top, and weight it with canned goods or a cast-iron pan. Press in the refrigerator for 24 hours, replacing the towels after 12 hours — this stage is unattended.

Soak the cashews in the cold water measured out separately, covered, in the refrigerator for at least 4 hours or overnight — this stage is also unattended.

Remove the pressed tofu and cut each block into 2 even rectangular steaks, approximately 4 cm thick. Pat completely dry with kitchen paper and season all surfaces with ½ tsp salt and all the black pepper.

Pulse the pistachios in a food processor until they form coarse crumbs resembling rough breadcrumbs — do not over-process to a paste. Combine with the panko and nutritional yeast in a shallow dish and mix well.

Set a wire rack over a lined baking tray. Brush each tofu steak generously on all sides with Dijon mustard, then press firmly into the pistachio-panko mixture to coat on all four long sides and the top. Transfer coated steaks to the rack. Refrigerate uncovered for 20 minutes to set the crust — meanwhile preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6.

Combine the shallots, white wine and white wine vinegar in a small saucepan over medium heat. Simmer until the liquid has reduced to approximately 3 tablespoons and the shallots are completely soft, about 12–15 minutes.

Drain and rinse the soaked cashews. Blend with the 180 ml cold water on high speed for 2 full minutes until completely smooth with no graininess — the cream should coat the back of a spoon.

Heat 2 tbsp oil in a large ovenproof or cast-iron skillet over high heat until shimmering and just beginning to smoke. Sear the tofu steaks on their two broad flat sides for 2 minutes per side until deep golden, without moving them.

Transfer the skillet to the preheated oven and roast for 14 minutes until the pistachio crust is deeply golden and set.

While the tofu roasts, return the shallot reduction to the lowest possible heat. Whisk in the cashew cream gradually until combined. Begin adding the cold coconut oil cubes one or two at a time, whisking constantly, adding each piece only once the previous one has emulsified — the sauce should look glossy and coat a spoon, about 6–8 minutes.

Remove the sauce from the heat and stir in the capers, tarragon, parsley, lemon zest, 1 tbsp lemon juice, 1 tsp salt and the white pepper. Taste and adjust acidity with additional lemon juice.

Rest the tofu steaks on the rack for 3 minutes. Pool the beurre blanc on warmed plates, set a pistachio-crusted steak on top of each, and serve immediately.