Tofu Bourguignon

Care of Amy Symington Ingredients: 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 Garnish: ¼ bunch parsley, chopped Directions: 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,… Read More
Filed under: elifelines Food of the Month Uncategorised Vegan & Vegetarian Recipes