Tofu a la Bourguignonne Recipe

Directions

Melt the butter in a large skillet over medium heat, and saute onion, shallot, and garlic until lightly browned.
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.

Reviews (11)

HGRACE

Mar. 10, 2003

"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 ..." See moremake 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!"

MUDSKIPPER27

Nov. 7, 2006

"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...." See more"

ATOMICLUSH

Jun. 9, 2003

"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 bland..." See more. Also, the 15-20 minutes simmering did not thicken the sauce, so I had to add 1 tablespoon of cornstarch/water slurry at the end to help it along. If you are serving this as a side dish, then it produces 4 servings. However, if you are preparing this for a main course, you do only get 3 servings tops. This was an okay dish, but I probably would not make again. It was a lot of effort for something that was just a little too bland."

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