Tofu Bourguignon

    Tofu Bourguignon


    30 people made this

    About this recipe: Tofu simmered in a mushroom and red wine sauce - a delicious vegan dish. Serve over brown rice.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1/2 onion, thinly sliced
    • 1 shallot, minced
    • 1 clove garlic, peeled and minced
    • 1 tablespoon tomato purée
    • 225ml (8 fl oz) Burgundy wine
    • 1 dash soy sauce
    • 1 bay leaf
    • 1 dash dried thyme
    • 500g (1 1/4 lb) firm tofu, drained and cut into strips
    • 1 tomato, seeded and coarsely chopped
    • 1 (200g) punnet mushrooms, sliced

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt the oil in a large frying pan over medium heat, and sauté onion, shallot and garlic until lightly browned.
    2. Stir in tomato purée. 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 (1)


    I used Chianti instead of Burgundy wine. Result was still very delicious. Very tasty recipe. Will make again soon - 16 Apr 2012

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