Vegan Tofu and Mushroom Fricassée

Wrap the tofu blocks in a clean kitchen towel, place a heavy pan on top, and press for at least 30 minutes until visibly dry to the touch. Meanwhile, finely dice the onion and celery, slice the garlic, and slice both mushroom varieties.

Cut the pressed tofu into 3 cm cubes and season all surfaces with ½ tsp salt and the white pepper.

Heat 1 tbsp neutral oil in a wide heavy-based skillet over high heat until shimmering and just beginning to smoke. Sear the tofu cubes in a single layer, turning once, for 3–4 minutes per side until deeply golden and crusted on at least two faces, then transfer to a plate.

Reduce the heat to medium, add the remaining 1 tbsp oil and the vegan butter to the same pan. Sauté the onion and celery with a pinch of salt, stirring occasionally, for 5–6 minutes until softened and translucent.

Add the garlic and thyme, stir, and cook for 1 minute until fragrant.

Increase the heat to medium-high, add the cremini and shiitake mushrooms with the remaining ½ tsp salt, and cook undisturbed for 3–4 minutes until they release their liquid and begin to colour at the edges.

Pour in the white wine and add the bay leaf. Cook, stirring occasionally, for 3–4 minutes until the wine has reduced by half and the sharp alcohol smell has dissipated.

Pour in the vegetable stock and bring to a gentle simmer. Cook for 5 minutes until the stock has reduced slightly.

Stir together the cornstarch and cold water in a small bowl until smooth, then whisk this slurry into the simmering pan.

Reduce the heat to low, stir in the soy cooking cream and the Dijon mustard, and simmer gently for 3–4 minutes until the sauce coats the back of a spoon.

Return the seared tofu to the pan, nestle it into the sauce, and heat through for 2–3 minutes without boiling.

Remove the bay leaf, stir in the lemon juice and the chopped tarragon, taste and adjust the seasoning, then scatter the parsley over the top just before serving.