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


  1. To prepare the sauce, gently saute the shallot in the butter until softened. Increase the heat, add the brandy and cook until most of the liquid has evaporated. Add the stock and cook until the volume has reduced by half and repeat with the cream. Stir in the green peppercorns and season with lemon juice, salt and black pepper. Keep warm until needed.
  2. Blanch the chipped potatoes in boiling water for 2-3 minutes. Drain very well and blot dry on kitchen paper. Fry the potatoes at 180°C for 3 minutes until crispy. Keep warm until needed.
  3. Preheat a chargrill pan over a medium/high setting. Mix the liquid smoke, maple syrup and vegetable oil in a small bowl then brush the tofu generously and chargrill for 1-2 minutes on each side.