Vegan Tofu Bonne Femme

Press the tofu blocks between two weighted boards. Cover and set aside to press for at least 20 minutes while you prepare the vegetables — this step is unattended.

Toss the king oyster mushroom batons with the smoked paprika and tamari in a bowl. Peel the pearl onions, quarter the chestnut mushrooms, slice the garlic, and measure out the wine, stock and tomato paste. Pat the pressed tofu dry and cut into 4 equal blocks.

Heat 2 tbsp olive oil in a cast-iron cocotte over high heat until it just begins to smoke. Sear the tofu blocks on all four flat sides, leaving undisturbed for 3 minutes per side, until a deep mahogany crust forms. Transfer to a plate.

Add the remaining 1 tbsp olive oil to the same cocotte over medium-high heat. Add the king oyster mushroom batons in a single layer and cook for 5 minutes without stirring, until charred and caramelised on the underside.

Add the pearl onions and cook for 4 minutes, stirring occasionally, until they develop golden patches.

Add the chestnut mushrooms and garlic and cook for 3 minutes, stirring once, until the mushrooms have released their moisture and begun to colour.

Push the vegetables to the sides of the pot and add the tomato paste to the centre. Cook the paste undisturbed for 2 minutes, until it darkens by one shade and smells slightly sweet.

Pour in the white wine and scrape up all the browned bits from the base. Cook for 3 minutes until the wine has reduced by half and the raw alcohol smell has gone.

Add the vegetable stock, vegan butter, thyme, rosemary and bay leaves. Stir to combine, then nestle the seared tofu blocks back into the cocotte, partially submerged in the braising liquid.

Cover with a tight-fitting lid, reduce heat to low, and braise for 20 minutes, until the liquid has thickened slightly and the tofu has absorbed the aromatics.

Remove the lid and cook a further 5 minutes uncovered over medium heat to reduce and gloss the sauce. Discard the thyme sprigs, rosemary and bay leaves, then taste and adjust the seasoning with salt and pepper.

Serve directly from the cocotte, spooning the bonne femme garnish and sauce over each tofu block, and finish with the chopped parsley.