Tofu Bourguignon

    35 min

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

    30 people made this

    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 in English (17)


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


    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 make 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!  -  10 Sep 2002  (Review from Allrecipes US | Canada)


    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.  -  07 Nov 2006  (Review from Allrecipes US | Canada)