Tofu Bourguignon

Ingredients

• 14 oz Firm tofu (pressed and cut into cubes)
• 1.5 cup Red wine (dry red wine like Burgundy or Pinot Noir)
• 1 cup Vegetable broth
• 2 Carrots (peeled and sliced into rounds)
• 1 Onion (diced)
• 2 cloves Garlic (minced)
• 1 tbsp Tomato paste
• 2 sprigs Thyme (fresh)
• 1 Bay leaf
• 2 tbsp Olive oil (for sautéing)
• 8 oz Mushrooms (quartered)

Steps

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the cubed tofu and sauté until golden brown on all sides. Remove the tofu from the pot and set aside.

3. 3

   In the same pot, add the diced onion and sliced carrots. Sauté for about 5 minutes until the onion is translucent.

4. 4

   Add the minced garlic and tomato paste. Stir and cook for 1-2 minutes until fragrant.

5. 5

   Add the quartered mushrooms and cook for another 3-4 minutes.

6. 6

   Pour in the red wine, scraping the bottom of the pot to release any browned bits.

7. 7

   Add the vegetable broth, thyme sprigs, bay leaf, and the sautéed tofu back into the pot.

8. 8

   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.

9. 9

   Remove the bay leaf and thyme sprigs before serving. Season with salt and pepper to taste.

Notes

You can add a garnish of vegan bacon, extra sautéed mushrooms, and pearl onions for a more classic presentation. This dish is excellent for batch cooking and tastes even better the next day.

Nutrition per serving

• main course
• vegan
• gluten-free
• stew
• tofu
• french
• batch cooking
• low budget