Tofu Bourguignon

Serves: 6
Total Calories: 207


2 pounds firm tofu
2 tablespoons olive oil
2 cups sliced onions
4 cups sliced mushrooms
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried tarragon
4 tablespoons whole wheat pastry flour
1 1/2 cups dry red wine
1/4 cup tamari sauce
4 cloves garlic


1. Cut the tofu into 1-inch squares about 1/2 inch thick. Place in a large shallow dish.
2. Combine the marinade ingredients and pour over the tofu. (If this does not cover the tofu, add water.) Toss the tofu slices so they are well coated and let sit at least 30 minutes. (If marinating longer than an hour, place in the refrigerator.)
3. Preheat the oven to 375°F. Oil a baking sheet and set aside.
4. Place the marinated tofu slices on the prepared baking sheet in a single layer, reserving the marinade. Bake for 35 to 45 minutes, turning the tofu once as it bakes to brown on both sides.
5. While the tofu bakes, heat the oil in a large skillet over medium heat. Add the onions and saute about 5 minutes. Add the mushrooms, bay leaves, thyme, and tarragon. Mix well and continue to sauté another 10 minutes, or until the mushrooms are tender.
6. Sprinkle the flour over the mixture in the skillet and mix well. Remove from the heat and add about 1/4 cup of the marinade. Continue to stir until the liquid thickens to a paste. Return the skillet to the heat and slowly add the remaining marinade while constantly stirring.
7. Add the baked tofu to the skillet, and continue to simmer until the liquid thickens to a rich gravy. Serve immediately over pasta, rice, or millet.

Nutritional Facts:

Serves: 6
Total Calories: 207
Calories from Fat: 41

This Tofu Bourguignon recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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