Steps

• Peel and cut the potatoes into cubes. Cook them in a pot of salted water for 20 minutes.
• Using a knife, score the top of the tofu block with a crisscross pattern.
• Prepare the marinade: mix the soy sauce, maple syrup, sesame oil, and liquid smoke. Pour it over the tofu block in a baking dish, making sure to spread the cuts apart so the marinade soaks in thoroughly.
• In a pan, heat 1 tablespoon of neutral oil over high heat. Sear the tofu block on all sides to caramelize it. Deglaze with the remaining marinade, then set aside.
• Cut the broccoli into small florets and place them in your baking dish with 1 tablespoon of neutral oil, a bit of water (½ cup), salt, and pepper. Create a well in the center and place the tofu block back in. Roast everything in the oven for 30 minutes at 355°F (180°C).
• In the meantime, drain the potatoes and mash them with the soy milk, margarine, 4 tablespoons of cornstarch, salt, and pepper until you get a smooth mash.
• Using a piping bag, pipe the Duchess potatoes onto a baking sheet lined with parchment paper. Bake for 30 minutes at the same temperature!
• While it’s cooking, prepare the quick red wine sauce: heat 1 tablespoon of neutral oil in a saucepan. Cut the garlic clove in half (with or without the skin) and sauté it in the oil. Add 1 tablespoon of cornstarch and whisk. Deglaze with vegetable broth, then add the red wine. Let it thicken for about 10 minutes over heat. Season with salt and pepper, then remove the garlic.
• Slice the roasted tofu and serve it with the broccoli, Duchess potatoes, and red wine sauce!

NotesI don’t make whole tofu roasts like this very often! Here, it’s served with a red wine sauce, broccoli, and Duchess potatoes. It makes for a vegan, simple and comforting holiday dish.