Sharon Palmer RD

Published on September 20, 2025

Tofu Bourguignon (Vegan Beef Bourguignon) – Hearty, Healthy & Budget-Friendly

Looking for a cozy, plant-based dinner that feels fancy and frugal? This Tofu Bourguignon is a meatless spin on the French classic beef bourguignon, made with tender tofu, earthy mushrooms, and hearty vegetables simmered in a rich, wine-infused brown sauce. It’s everything you want in comfort food—warming, satisfying, and deeply flavorful—but without the heaviness (or cost) of meat. Whether you’re vegan, vegetarian, or just craving a healthy, one-pot meal, this easy tofu stew delivers big taste with minimal effort. Perfect for weeknights, date nights, or feeding a crowd straight from the Dutch oven.

I love to serve this vegan and vegetarian beef bourguignon recipe with my homemade biscuits or a crusty loaf of French bread. It’s perfectly warm and satisfying on cooler nights, but I also enjoy it year-round! Featuring simple ingredients, like flour, vinegar, red wine, soy sauce, potatoes, carrots, and onions that you may have at home right now, you can get this easy comforting stew on the table in under an hour, but it will look like you’ve been working hard in the kitchen all day! You can easily make it gluten-free by swapping out the flour with corn starch.

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Tofu Bourguignon (Vegan Beef Bourguignon)

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5 from 1 review

Author: The Plant-Powered Dietitian
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

Cozy up with this easy Tofu Bourguignon—a vegan twist on beef bourguignon with tofu, mushrooms, and veggies in a rich, savory red wine sauce.

Ingredients

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¼ cup flour
¼ teaspoon black pepper
¼ teaspoon salt (optional)
1 (14-ounce) container tofu, drained, cubed
2 tablespoons avocado oil
2 teaspoons vinegar
2 tablespoons soy sauce
1 cup red wine
4 cups vegetable broth
¼ teaspoon salt (optional)
2 bay leaves
1 medium onion, diced
5 small (about 2.5 ounces each, or 12 ounces total) carrots, sliced into ¼-inch pieces
1 ½ pounds potatoes, peeled, chopped into 1-inch pieces
8 ounces brown mushrooms, sliced

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Instructions

Place flour, black pepper, and salt in a small bowl. Add tofu cubes, and toss to coat.
Heat avocado oil in a large sauté pan or Dutch oven. Add tofu, reserving remaining flour mixture for broth. Pan-fry over medium-high heat, turning frequently, until golden on all sides (about 9-10 minutes). Transfer the tofu to a dish, reserving crumbs in the pan or pot. Remove from heat.
Add vinegar, soy sauce, red wine, vegetable broth, salt (optional), and bay leaves to the pot. Whisk in remaining flour mixture until smooth. Bring to a simmer over medium-high heat.
Add onion, carrots, and potatoes. Reduce temperature to meat, cover, and cook until tender (about 25-30 minutes), stirring frequently.
Add brown mushrooms and tofu, and cook for an additional 4 minutes. Adjust black pepper and salt, according to taste preference.
Remove bay leaves. Serve immediately.
Makes 8 (about 2 cups each) servings.