Smoked Tofu Sausage in Brioche

Combine soy sauce, smoked paprika, black pepper, garlic powder, onion powder, coriander, allspice, salt, liquid smoke, and olive oil in a shallow dish. Shape the pressed tofu into a rough log approximately 18 cm long by rolling and pressing firmly with your hands, then submerge it in the marinade and turn to coat thoroughly.

Cover the dish and refrigerate for a minimum of 12 hours and up to 24 hours, turning the tofu log once halfway through — this long cure develops the mineral, savoury depth of a traditional saucisson.

Whisk together the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Add the 3 whole eggs and warm milk, then knead on medium speed for 8 minutes until a smooth, elastic dough forms.

With the mixer running on low, add the softened butter one or two cubes at a time, waiting until each addition is fully incorporated before adding the next — this should take about 10 minutes. The finished dough will be very soft and pull cleanly from the sides of the bowl.

Transfer the dough to a lightly oiled bowl, cover with cling film, and leave at room temperature for 1 hour until roughly doubled in size.

Punch down the risen dough, then cover and refrigerate for 2 hours until cold and firm — this makes it significantly easier to shape.

Preheat the oven to 190°C (170°C fan). Remove the tofu log from the marinade and pat it completely dry with kitchen paper.

On a lightly floured surface, roll the chilled brioche dough into a rectangle approximately 30 cm × 20 cm, keeping the thickness even at about 5 mm.

Centre the tofu log across the lower third of the dough rectangle. Fold the dough snugly over the tofu, pressing the seam firmly to seal, then tuck and pinch both ends closed. Transfer seam-side down onto a parchment-lined baking tray.

Whisk together the egg yolk, tablespoon of milk, and Dijon mustard to make the egg wash. Brush the entire surface evenly, then leave the shaped loaf to prove at room temperature for 30 minutes until slightly puffed.

Brush with a second coat of egg wash.

Bake on the middle shelf for 30–35 minutes until the brioche is a deep mahogany brown and sounds hollow when tapped on the base.

Transfer to a wire rack and rest for 10 minutes before slicing into thick rounds with a serrated knife and serving warm with cornichons and a sharp mustard.