About this recipe:Tofu simmered in a mushroom and red wine sauce - a delicious vegan dish. Serve over brown rice.
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
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Method Prep:10min › Cook:25min › Ready in:35min
Melt the oil in a large frying pan over medium heat, and sauté onion, shallot and garlic until lightly browned.
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.