Vegan Tofu Meurette

Dice the yellow onion, carrots and celery. Mince 4 garlic cloves and halve the remaining 2. Quarter the chestnut mushrooms and cut the smoked tempeh into batons. Cube the cold vegan butter and return it to the refrigerator until needed. Cut the sourdough into triangles.

Pat the tofu slabs completely dry with kitchen paper, then place them in a single layer on a tray. Season lightly with salt and pepper and leave uncovered at room temperature for 15 minutes to dry the surface further — this rest is unattended.

Heat 1 tbsp olive oil in a large, heavy-based saucepan over medium-high heat. Add the smoked tempeh batons and fry, stirring occasionally, for 6–8 minutes until deeply browned and slightly crisp. Remove with a slotted spoon and set aside.

Add 1 tbsp olive oil to the same pan over medium heat. Add the diced onion, carrot and celery and cook, stirring occasionally, for 10–12 minutes until fully softened and beginning to colour at the edges.

Add the minced garlic and tomato purée to the vegetables and stir constantly for 2 minutes until the purée darkens to a brick-red and smells sweet and concentrated.

Sprinkle the flour over the vegetables and stir vigorously for 1 minute to cook out the raw flour taste.

Pour in the entire bottle of red wine and the mushroom stock. Add the bouquet garni, ½ tsp salt, and ½ tsp pepper. Bring to a vigorous boil over high heat, then reduce to a steady simmer and cook uncovered for 30 minutes until the liquid is reduced by roughly half and coats the back of a spoon.

While the sauce reduces, heat 1 tbsp olive oil in a frying pan over medium heat. Add the pearl onions and the sugar, toss to coat, and cook for 10–12 minutes, shaking the pan occasionally, until the onions are golden and caramelised all over. Remove and set aside.

In the same frying pan over high heat, add the quartered chestnut mushrooms in a single layer without any added oil and cook undisturbed for 3–4 minutes until a deep brown crust forms on one side. Toss and cook a further 2 minutes. Remove and set aside.

Strain the reduced red-wine sauce through a fine-mesh sieve into a wide, shallow sauté pan, pressing the solids firmly to extract all liquid. Discard the solids and bouquet garni. Return the pan to medium-low heat.

Whisk the cold vegan butter cubes into the strained sauce one or two at a time, keeping the heat below a simmer, until the sauce is glossy and lightly thickened. Stir in the red wine vinegar and taste for seasoning.

Add the caramelised pearl onions, sautéed mushrooms and browned tempeh batons to the sauce. Keep warm over the lowest possible heat.

Wipe out the frying pan and heat the remaining 1 tbsp olive oil over medium-high heat until shimmering. Sear the tofu slabs for 3–4 minutes per side until a mahogany crust forms and the edges are firm. Do not move them while searing.

Rub the sourdough triangles with the halved garlic cloves. Toast in a dry pan or under the grill for 2–3 minutes until golden and crisp.

Nestle the seared tofu into the sauce and ladle generously over the top. Serve immediately in warmed shallow bowls with the garlic croutons balanced on the rim.