Step 1

1 Make the tofu: Position a rack in the middle of the oven and preheat to 375 degrees

Step 2

2 Line a large, rimmed baking sheet with parchment paper

Step 3

3 In a large bowl, whisk together the cornstarch, nutritional yeast, sage, herbes de Provence and salt

Step 4

4 Add the tofu cubes, drizzle with the oil, and toss to thoroughly coat

Step 5

5 Spread the tofu on the baking sheet and bake for 20 minutes, flipping the tofu halfway through, until it is lightly browned

Step 6

6 Make the sauce: While the tofu is roasting, in a saucepan over medium heat, heat the oil until it shimmers

Step 7

7 Add the shallots and cook, stirring frequently, until translucent, about 3 minutes

Step 8

8 Increase the heat to high, add the cognac, and cook until it reduces by half, 1 to 2 minutes

Step 9

9 Add the broth, maple syrup, nutritional yeast, whole-grain and Dijon mustards and pepper, stir to combine and reduce the heat to medium-high

Step 10

10 Cook, stirring occasionally, until the mixture is slightly thickened and the flavors have melded, about 5 minutes

Step 11

11 Add the tofu to the sauce and stir to coat

Step 12

12 Remove from the heat and divide among the bowls; serve hot