Tofu Bourguignon P Serves: 2
This is a delicious vegetarian rendition of the traditional Boeuf Bourguignon .
Ingredients
4 ounces white mushrooms
2 tablespoons vegetable oil
1 ½ cups dry red wine
2 cups vegetable broth
4 ounces fresh pearl onions (peeled) or frozen white onions-defrosted
1 ½-2 cups diced tofu
1 bay leaf
1 large garlic clove- pressed
1 tablespoon tomato paste
1 teaspoon crushed thyme
½ teaspoon crushed marjoram
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons non-dairy margarine
4 tablespoons flour
Equipment
Medium skillet
Small saucepan
Slotted spoon
Whisk
Directions
Wipe
mushrooms clean. Cut the smaller ones in quarters and the larger ones
in eighths. Heat 2 tablespoons oil over medium high heat in skillet. Add
mushrooms. Toss quickly so that they brown lightly. Remove mushrooms
from pan with a slotted spoon and set aside. Leave any mushroom liquid
in the pan.
Add
remaining ½ cup wine, 1cup vegetable broth, bay leaf, garlic, tomato
paste, thyme, marjoram, salt, pepper and onions to skillet. Simmer for
20 minutes. Add mushrooms and diced tofu to skillet and mix gently.
You
may feel that you have enough gravy already and can skip this last step
but please don’t. The paste you are about to make to thicken the
simmered wine and vegetable broth gives the sauce a beautiful sheen and
extra level of flavor.
Pour
remaining wine and vegetable broth in a saucepan. Stir well. Bring
mixture to a boil and then reduce it to a simmer. Simmer 10 minutes.
Cream margarine and flour together. Whisk it into liquid stirring
vigorously until sauce has thickened. Pour over mushrooms, onions and
tofu and mix well. Sprinkle with chopped parsley. Serve tofu bourguignon
with rice or noodles.
Note: This recipe gets even better when prepared one or two days in advance.
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