Braised Tofu in Red Wine - The Pesky Vegan

Ingredients

• 16 oz (450 g) extra-firm tofu
• 3 tablespoons olive oil, divided
• 1 medium red onion, halved and thinly sliced
• 7 oz (200 g) mushrooms, halved and sliced
• 4 garlic cloves, chopped
• 9 oz (250 ml) dry red wine ((such as Pinot Noir, Merlot, or Shiraz – ideally vegan))
• ½ teaspoon dried rosemary
• 1 bay leaf
• 1 tablespoon Henderson's Relish ((or vegan Worcestershire sauce – see notes))
• 1 tablespoon wholegrain mustard
• 7 oz (200 ml) vegan stock or water ((plus more as needed))
• 1 tablespoon cornflour
• Salt and pepper to taste
• Small handful fresh parsley ((optional))