Tofu Bourguignon


February 24, 2015

Care of Amy Symington


  •  450g firm tofu, drained and cut into 1/2 inch cubes
  •  2 tbsp extra virgin olive oil
  •  2 yellow onions, thinly sliced
  •  1 shallot, minced
  •  5 cloves garlic, peeled and minced
  •  1 cup cremini mushrooms, quartered
  •  1 cup shitake mushrooms, sliced
  •  1 tbsp dried thyme
  •  3 tbsp tomato paste
  •  2 cups Burgundy wine
  •  ¼ cup tamari or soy sauce
  •  1 bay leaf
  •  750 ml vegetable stock


  • ¼ bunch parsley, chopped


1.      Preheat the oven to 375°F and line a baking sheet with parchment paper.

2.      In a medium bowl add tofu and toss in 1 tbsp of oil.  Place evenly onto a baking sheet and bake in the oven until golden brown, about 20-25 minutes. Remove from oven and set aside.

3.      Next, in a medium stock pot over medium high heat add remaining oil.  Once heated add onions and sauté until soft and translucent, about 6 minutes.

4.      Next add the shallots, garlic and mushrooms and sauté until fragrant, about 5 minutes.

5.      Add thyme and sauté until fragrant, about 3 minutes.

6.      Incorporate tomato paste and cook for another 2 minutes.  Deglaze the pan with wine.

7.      Next add tamari, bay leaf, vegetable stock and tofu.  Cover and let simmer for 15-20 minutes. Season with black pepper and salt if needed.  Serve over your choice of mashed vegetable or whole grain and top with parsley.

Filed under: elifelines Food of the Month Uncategorised Vegan & Vegetarian Recipes