Braised Leek & White Bean Cassoulet with Smoky Tofu Crumbles

Ingredients

For the cassoulet base:

• 2 large leeks, trimmed and halved lengthways
• 1 tbsp vegetable oil
• salt and pepper, for seasoning
• 1 carrot, peeled and diced
• 1 stick celery, diced
• 2 cloves garlic, minced
• 150ml vegan dry white wine
• 1 x 400g can haricot or cannellini beans
• 250ml vegan vegetable stock
• 1 tsp fresh thyme leaves
• 1 bay leaf

For the tofu crumbles:

• 200g extra firm tofu, crumbled
• 1 tbsp vegetable oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• A pinch of black pepper
• ½ tsp soy sauce
• ½ tsp liquid smoke (optional)
• 1 tsp maple syrup

To garnish:

• 2 sprigs parsley, finely chopped

Method

1. Heat the oven to 180°C / fan 160°C / gas 4.
2. Place an ovenproof casserole dish on the hob and heat the oil over a medium-low heat. Add the leeks, cut-side down, season with salt, and sear for 3–4 minutes until lightly browned. Remove from the dish and set aside. Add the carrot and celery. Season with a pinch of salt and sauté for 3–4 minutes until softened. Add the garlic and cook for 1 minute whilst stirring. Add the wine and stir for 30 seconds to lift any stickiness from the bottom of the dish. Stir in the beans, stock, thyme, and bay leaf. Nestle the leeks back into the casserole dish, cut-side up. Season with a pinch of salt and a few twists of black pepper. Cover with a lid and transfer to the oven. Cook for 25–30 minutes, until the leeks are tender and the liquid has thickened.
3. Meanwhile, prepare the tofu crumbles: Heat a pan on a medium heat. Add the oil and heat for 30 seconds. Add the crumbled tofu and cook until lightly golden. Stir in smoked paprika, garlic powder, and black pepper. Add the maple syrup, soy sauce, liquid smoke, and maple syrup. Cook and stir for 5–6 mins until deep golden brown and slightly crisp. Set aside.
4. Spoon the cassoulet into warmed shallow bowls. Scatter the tofu crumbles generously over the top. Garnish with the parsley and a twist of black pepper.