Vegan Tarragon Tofu and Spring Vegetable Fricassée

Dice the shallots, mince the garlic, quarter the mushrooms, halve the carrots, and snap and cut the asparagus. Pick the tarragon leaves and set aside; tie the tarragon stems with kitchen twine. Measure the wine, oat cream, and stock. Mix the cornflour with 2 tablespoons of cold water in a small bowl until smooth.

Wrap the tofu blocks in a clean tea towel, place a heavy pan on top, and leave to press for 30 minutes. Once pressed, cut into 3 cm cubes and pat dry with paper towel. Season all over with ½ teaspoon salt and white pepper.

Heat 2 tablespoons of oil in a large, wide sauté pan over high heat until shimmering. Add the tofu cubes in a single layer without crowding and sear for 3–4 minutes untouched, until a deep golden-brown crust forms on the base. Turn each cube and sear for a further 2–3 minutes until golden on the second side. Remove with a slotted spoon and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon of oil and the vegan butter to the same pan. Add the shallots and a pinch of salt and cook, stirring occasionally, for 4–5 minutes until softened and translucent but not browned.

Add the garlic and mushrooms and cook, stirring occasionally, for 5–6 minutes until the mushrooms have released their liquid and begun to colour at the edges.

Pour in the white wine and increase the heat to medium-high. Let it bubble, scraping up any fond from the base of the pan, for 3–4 minutes until the wine has reduced by half.

Add the vegetable stock, oat cream, Dijon mustard, the bundle of tarragon stems, and the sugar. Stir to combine, then add the baby carrots. Reduce the heat to a gentle simmer and cook uncovered for 8 minutes, until the carrots are just tender when pierced with a knife.

Add the asparagus and peas and simmer for a further 4 minutes until the asparagus is bright green and tender-crisp.

Remove and discard the tarragon stem bundle. Stir in the cornflour slurry gradually, then simmer for 2 minutes, stirring constantly, until the sauce has thickened enough to lightly coat the back of a spoon.

Return the seared tofu to the pan and gently fold it through the sauce. Simmer for 2 minutes to warm through.

Remove from the heat and stir in the tarragon leaves, chopped parsley, lemon zest, and 1 tablespoon of lemon juice. Taste and adjust seasoning with salt, white pepper, and more lemon juice as needed. Serve immediately over steamed rice, egg-free tagliatelle, or with crusty bread.