1 16-oz. pkg. firm tofu, drained and cut into 4 slabs
1 cup low-sodium vegetable broth
3 Tbs. olive oil, plus more for cooking
2 Tbs. white wine vinegar
4 tsp. low-sodium soy sauce
1 Tbs. chopped fresh tarragon
2 tsp. Dijon mustard
1 tsp. liquid smoke
1 tsp. cornstarch
1 ½ tsp. olive oil
1 large shallot, finely minced (2 Tbs.)
2 Tbs. dry white wine
1 ½ tsp. white wine vinegar
1 cup unsweetened soy or almond milk
1 ½ tsp. cornstarch
¼ tsp. ground turmeric
¼ vegan bouillon cube
1 ½ tsp. lemon juice
2 Tbs. olive oil, divided
½ lb. fresh morels or shiitake mushrooms, stems removed, heads quartered
2 English muffins, such as Food for Life, split in half and toasted
12 spears steamed asparagus
Chopped fresh parsley, tarragon, and chives for garnish, optional