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PdfDice and peel if needed the onion, mushrooms, potatoes, carrots and celery.
Heat a skillet with oil and first sauté the tofu. Then take it out.
Add more oil if needed and sauté the onion and mushrooms.
Deglaze with white vine or broth.
Add the potatoes, carrots and celery and cover everything with the broth. Add more water if needed.
Also add the tofu and the herb bundle. Simmer for about 30min until the vegetables are cooked.
Meanwhile mix 200mL broth and the starch. Add this at after the vegetables are done to thicken the sauce. Probably needs to boil one more time to thicken.
Reduce the heat so that the boiling stops, then add soy cuisine and lemon.
Serve after everything is well combined.
Note: If you want the sauce to be thicker, repeat step no. 6. If you want it thinner, add more water.
Recipe adapted from here:
https://www.planetevegan.com/recettes/blanquette-vegan/