Peel the potatoes and cut them into evenly sized pieces.

Place them in a saucepan of cold salted water and bring to a boil.

Cook for 15 to 20 minutes.

In a saucepan, sauté the shallots in a little oil until they become soft.

Add the garlic, prunes and miso and stir for 1 minute.

Then add the cocoa, red wine, broth, soy sauce, maple syrup, balsamic vinegar, thyme, salt and pepper.

Let reduce for 6 to 8 minutes over medium heat, until reduced by about one third.

Add the diluted cornstarch and let thicken for 1 minute.

Remove the thyme.

The sauce should be thick, glossy, fruity and aromatic. Keep it over very low heat or off the heat, covered.

Cut the tofu into 4 pieces. Pat them dry carefully.

Coat them lightly with cornstarch, salt and pepper.

In a frying pan, heat a drizzle of oil. Sear the tofu for 3 to 4 minutes on each side, until nicely golden and crisp.

Take 3 tablespoons of sauce. Pour them into the pan with the tofu.

Let it thicken and coat the pieces until you get a nicely shiny glaze.

Turn off the heat.

Drain the potatoes. Put them back into the saucepan.

Mash them with a potato masher.

Add the olive oil, hot plant-based milk, nutmeg, salt and pepper.

Mix until you obtain a smooth, soft mash. Keep warm.

In the saucepan with the remaining sauce, add a knob of margarine.

Whisk off the heat to obtain a smooth, glossy, velvety texture.

Adjust if needed:

If it is too thick, add a splash of broth.

If it is too thin, let it reduce for 1 minute.

Place a generous quenelle of mashed potatoes on each plate.

Add the glazed tofu pieces.

Spoon the sauce around.

Add a few fried sage leaves.

Finish with a drizzle of fruity olive oil and a twist of black pepper.