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
Scale
- 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
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.
Notes
To make this recipe gluten-free, swap corn starch for flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 186
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 8 g