Vegan Tofu Dieppoise
50 min · 9 steps
Medium: 31–60 min or 7–12 steps
About this dish
Silken tofu is poached gently in a white wine and leek court-bouillon, then finished with a velvety cashew cream sauce studded with capers, shallots and fresh herbs — an entirely plant-based rendering of Normandy's iconic seafood preparation that holds its own on richness and depth.
Allergy Info
Soya, Sulphites, Mustard, Tree Nuts
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Shallotsfinely minced, divided use3 whole
- Leekswhite and pale-green parts only, thinly sliced into rounds2 whole
- Garlic clovesthinly sliced3 cloves
- Lemonunwaxed, zested and juiced1 whole
- Fresh flat-leaf parsleyfinely chopped3 tbsp
- Chivesfinely snipped1 tbsp
Dairy & Eggs
- Vegan buttersuch as Miyoko's or Naturli1 tbsp
Plant Proteins
- Silken tofu300 g each, firm grade, drained2 blocks
Tins & Jars
- Vegetable stockgood-quality, unsalted500 ml
- Capersrinsed and roughly chopped2 tbsp
- Caper brine1 tbsp
Dried Goods
- Raw cashewssoaked 4 hours then drained150 g
- Cold water180 ml
- Nori sheettoasted and crumbled to a fine powder1 whole
Spices & Seasonings
- Bouquet garnibay leaf, thyme sprig, flat-leaf parsley stalks tied together1 whole
- Black peppercorns10 whole
- sea saltto taste1 pinch
- White pepperto taste1 pinch
Oils & Condiments
- Dry white wineMuscadet or Chardonnay250 ml
- Extra-virgin olive oil2 tbsp
- Dijon mustard1 tsp
- White Wine Vinegar1 tsp
Utensils
- High-speed blender
- Slotted spoon
- Fine-mesh sieve
Method
Drain the tofu blocks and press gently between clean kitchen towels for 10 minutes to remove surface moisture. Cut each block into 4 equal rectangular portions (8 pieces total). Mince 2 of the 3 shallots, reserving 1 for the sauce. Blitz the soaked, drained cashews with the 180 ml cold water in a high-speed blender until completely smooth and silky — at least 2 full minutes. Set the cashew cream aside.
Place the olive oil in a wide, deep sauté pan over medium heat. Add the leeks, garlic and the 2 minced shallots with a pinch of salt and sweat, stirring frequently, for 8–10 minutes until completely softened and translucent but not coloured.
Pour in the white wine, increase heat to medium-high, and reduce for 3–4 minutes until the raw alcohol aroma dissipates and the liquid has reduced by half.
Add the vegetable stock, bouquet garni, peppercorns, nori powder, lemon zest and caper brine. Bring to a bare simmer — the surface should tremble gently at around 82–85°C, never boiling.
Lower the tofu portions into the court-bouillon in a single layer using a slotted spoon. Poach uncovered for 8 minutes, maintaining that same gentle tremble throughout. Do not allow the liquid to boil or the tofu will break.
Carefully lift the tofu portions onto a warmed plate and tent loosely with foil to rest. Strain the poaching liquor through a fine-mesh sieve into a clean saucepan, pressing on the solids; discard the solids and bouquet garni.
Bring the strained liquor to a brisk simmer over medium-high heat and reduce for 6–8 minutes until approximately 200 ml remains and the liquid is slightly syrupy.
Reduce the heat to low. Whisk in the cashew cream, vegan butter, Dijon mustard, white wine vinegar and lemon juice. Stir the remaining finely minced shallot and the capers through the sauce. Season carefully with salt and white pepper — taste first, the capers and brine carry saltiness.
Spoon the sauce generously into the base of four warmed shallow bowls. Nestle 2 tofu portions per bowl into the sauce. Finish with chopped parsley and chives, and serve immediately with crusty baguette or steamed waxy potatoes.