Preheat the oven to 356ºF/180ºC.

In a large bowl, combine the dry ingredients and set aside.

Press the tofu manually by wrapping the tofu with a kitchen towel, twisting, and squeezing hard until all water is out.

In a high-speed blender, combine the crumbled pressed tofu and the rest of the blender ingredients. Blend until smooth and creamy.

Scoop the blended ingredients into the dry ingredients and combine with a sturdy silicone spatula until a dough begins to form.

Transfer the dough to a work surface and knead vigorously for around 5 minutes. Make sure it’s elastic enough to not tear when you stretch it apart. Make a few tests and if it breaks too easily, keep kneading, and try again. This is a very important step as the texture of the filet mignon will absolutely depend on it.

Divide the dough into 2 pieces and shape into 2 filet mignons.

Place them on a parchment paper-lined baking tray, with rosemary sprigs all around, and bake on the middle rack of the oven, uncovered, for 30 minutes.

Combine all the broth ingredients in a large pot. Bring to a boil.

Place the filet mignons into the boiling broth and immediately reduce to a simmer. Leave the pot uncovered and simmer for 20 minutes. Monitor the pot to make sure it’s not boiling and turn occasionally.

Remove the pot from the heat, cover, and let the filet mignons cool in the broth for a few hours until lukewarm.

Transfer them to a food storage bag and add ⅔ cup of the broth and the rosemary sprigs inside it. Refrigerate overnight or up to 1 week. Chilling is very important so do not omit this step.

The next day, once they have cooled, bring them to room temperature for around 1 hour before glazing.

In a deep non-stick skillet, add vegan butter and melt it over medium heat. Add the rest of the glaze ingredients. Add one filet mignon at a time to the skillet and turn it to coat. Lightly brown it, turning frequently until a gorgeous deep brown colour is reached.

Slice and serve with our vegan Bearnaise sauce, grilled vegetables and our Perfect Roast Potatoes w/ a Crunch or The Best Garlic Roasted Potatoes. Enjoy, youçre going to love it!