Ingredients
1 block Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into 4 steaks lengthways
2 tsp liquid smoke
2 tsp maple syrup
4 tbsp vegetable oil
2 large potatoes, peeled and cut into very thin chips
Vegetable oil for frying
For the Sauce:
50g vegan butter
1 large shallot, finely sliced
4 tbsp vegan brandy
4 tbsp vegetable stock
4 tbsp soy cream
2 tbsp green peppercorns, jarred
Lemon juice, salt and black pepper to taste