Tofu a la Bourguignonne


"Boeuf a la bourguignonne without the beef!"


35 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Melt the butter in a large skillet over medium heat, and saute onion, shallot, and garlic until lightly browned.
  2. Stir in tomato paste. Pour in the wine, and stir, scraping up browned bits from the bottom of the skillet. Bring to a 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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  1. 18 Ratings


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 / wat...

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.

I had high hopes for this recipe, but it didn't quite meet my expectations. The previous reviewer said that the tofu soaked up the red wine flavor...I don't think it did. The tofu was a little...

This was just okay. I gave it three stars because I like the sauce itself. It is a nice, flavorful, light tomato sauce. I did make a few changes, as I added more mushrooms and instead of one ...

Pretty tasty and not difficult to put together. Not as beautiful to look at as meat bourguignonne. Fresh parsely on top after cooking would help it be more attractive, I think.

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 (got no idea what 2 8oz boxes of tofu are in metric) so I added more wine w...

I really found this to be blah. Doubled the mushrooms and fresh tomato. Needed a lot of salt and pepper. Still feel it needs something. I served it over a bed of wilted spinach and sprinkled...

Good basic idea but I modified the recipe a lot to taste.

Have used this recipe as a base several times. I think the bland flavour of the tofu works excellently against the flavoursome sauce. I have also made this with Quorn and swapped the veggies aro...