Tofu in Cider with Apple, Mushrooms & Garlic

Looking through this recipe, there are lots of possible substitutions to suit various tastes - see last section, though the details here are how I like it best. Can easily be made vegan.

Should take around 45 minutes all told, and it helps to prepare the first few ingredients before starting to cook (e.g. up to and including the mushrooms). This dish is relatively low in calories for a main course, and is cooked using one large frying pan and one ring on the hob. It would also work well in the slow cooker, adjusting the timescale of course.

Wish I'd snipped that large leaf.

Tofu in Cider with Apple, Mushrooms and Garlic - serves 2
Ingredients
1 tbsp oil
180g firm tofu, cut into bricks around 3 x 1.5 x 1cm
1 tsp oil
1 medium red onion, peeled & diced
2 garlic cloves, peeled & crushed
2 tbsp fresh herbs such as thyme leaves or snipped sage or coriander
1 medium apple, cored and diced (no need to peel)
140g medium-sized mushrooms, trimmed & quartered
230ml vegetarian-suitable dry cider (or apple juice)
1 good tbsp Dijon mustard
100ml double cream (or 80g full fat cream cheese)
80g baby spinach leaves, washed
s & p
small handful of chives (or garlic chives), finely snipped

Method
1  Heat the first measure of oil in a large frying pan. Meanwhile blot the tofu well
    in layers of kitchen paper before frying it gently for about 10mins, turning once,
    until lightly browned both sides. Remove from the pan.

2  Heat the second measure of oil in the pan and sautee the onion and garlic for
    5mins, stirring from time to time.

3  Add the herbs, apple and mushrooms and cook for a further 5mins, stirring
    occasionally.

4  Add the cider (or apple juice), the mustard and the tofu; simmer 5mins.

5  Mix in the cream (or cream cheese) and spinach, and season well. Cook for 
    another couple of minutes until heated through and the spinach has wilted.

6  When serving, sprinkle each plate/bowl with the chives.

Alternative ingredients
•  Good with Quorn chunks in stead of tofu, or indeed with Quorn fillets kept whole.
•  Low fat cream cheese could be used, but tends to end up a little weaker.
•  Same with low-fat yogurt. Full fat would be OK.
•  White onions work as well as red, but just don't look quite so pretty.
•  Creamed horseradish could replace the mustard.
•  Chives might be replaced with very finely sliced onion, fried until crisp. 
•  For vegan version, check the cider and if dodgy, use apple juice. Substitute the
        cream/cheese with suitable cream such as Alpro.

Added Extras
Rice (preferably whole-grain), mash with parsley, or crusty bread.
Dry white wine or white grape juice - more apple juice might be a step too far.