Tofu in Wine
This is my vegan version of beef bourguignon. Tofu and mushrooms are simmered in a wine sauce. Serve with rice or bread.
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1 eschalot, minced
- 1 clove garlic, peeled and minced
- 1 tablespoon tomato puree
- 1 cup (250ml) Pinot Noir
- 1 dash soy sauce
- 1 bay leaf
- 1 dash dried thyme
- 500g firm tofu, drained and cut into strips
- 1 tomato, seeded and coarsely chopped
- 200g mushrooms, sliced
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Melt the oil in a large frying pan over medium heat and saute onion, eschalot and garlic until lightly browned.
- Stir in tomato puree. Pour in the wine and stir, scraping up browned bits from the bottom of the frying pan. Bring to the boil and cook about 1 minute. Mix in soy sauce, bay leaf and thyme. Reduce heat to low and place tofu, tomato and mushrooms into the mixture. Cover and simmer 15 to 20 minutes until sauce is thickened.
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Reviews and Ratings
Global Ratings:
(22)
Reviews in English (17)
Used different ingredients. I substituted seitan for the tofu, and this was without a doubt the most delicious dinner I have ever made. Especially with the seitan, it is an unusually hearty vegetarian meal. - 29 Sep 2008
Used different ingredients. I tried this recipe for my first vegetarian dinner for vegetarian friends, and it went down really well. I added mushrooms to give a bit more variety, and therefore needed a bit more wine / water to make it a bit more 'saucy'. I still found it was only enough for about 3 people, so add more tofu or other vegetables for 4 people. The 'bourgignon' taste was great and worked really well as the wine soaks into the tofu... yum! - 29 Sep 2008
Altered ingredient amounts. I found the sauce to thin, but I suppose if you follow the ingredient amounts then it wouln't be, I added to much tofu so I added more wine with water, more mushrooms and tomatos. It was tasty, I don't think it lacked flavour and I found that the tofu did soak up a little of the wine flavour. - 29 Sep 2008
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