Tofu Escalope Normande

Wrap each tofu block in a clean kitchen towel and press firmly under a heavy pan for 15 minutes. Unwrap and slice each block horizontally into 2 flat slabs (4 slabs total). Place each slab between two sheets of baking paper and gently pound with a rolling pin to an even 1cm thickness.

Whisk the soy sauce, apple cider vinegar and Dijon mustard together in a wide dish. Add the tofu slabs, turn to coat, and marinate for 20 minutes, turning once halfway through.

While the tofu marinates, combine the breadcrumbs, flour, dried thyme, garlic powder, salt and pepper in a shallow bowl. Pour the oat milk into a separate shallow bowl to set up a breading station.

Lift each tofu slab from the marinade, dip into the oat milk, then press firmly into the breadcrumb mixture to coat both sides completely. Set on a wire rack and rest for 5 minutes so the coating adheres.

Heat 3 tablespoons of the neutral oil in a large heavy skillet over medium-high heat until shimmering. Add the breaded tofu in a single layer and fry for 4 minutes without moving, until the underside is deep golden brown.

Flip each slab and fry for a further 3–4 minutes until the second side is equally golden and the coating is crisp all over. Transfer to a wire rack in a low oven (100°C) to keep warm.

Reduce the heat to medium and add the vegan butter and remaining tablespoon of oil to the same pan. Add the shallots and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the garlic and apple wedges and cook for 3 minutes, turning the apples once, until just beginning to colour at the edges.

Remove the pan from the heat, pour in the Calvados, and return to the heat. Flame if cooking over gas, or let the alcohol bubble vigorously for 30 seconds until the sharp aroma mellows.

Pour in the hard cider, increase the heat to medium-high, and cook for 5 minutes, stirring occasionally, until the liquid has reduced by half.

Reduce the heat to medium-low, stir in the oat cream and wholegrain mustard, and simmer gently for 4–5 minutes until the sauce is thick enough to coat the back of a spoon.

Return the tofu escalopes to the pan, nestling them into the sauce, and warm through for 2 minutes. Scatter with chopped parsley and serve immediately.