Tofu Bourguignon
Elevate your plant-based dining experience with this hearty and flavorful Tofu Bourguignon, a vegan twist on the classic French dish. Perfectly seared cubes of firm tofu soak up a rich, wine-infused sauce packed with tender carrots, earthy mushrooms, and aromatic herbs like bay leaves and thyme. A touch of soy sauce adds umami depth, while a dash of tomato paste and garlic brings irresistible warmth to every bite. Easy to prepare in under an hour, this one-pot comfort dish is ideal for weeknight dinners or special occasions. Serve it over creamy mashed potatoes, fluffy rice, or with crusty bread to savor every drop of the velvety sauce. Whether you're vegan or just looking to try something new, this Tofu Bourguignon is a must-make recipe that combines elegance and wholesome goodness. Keywords: vegan bourguignon, tofu recipes, plant-based comfort food, French-inspired vegan dish.
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Recipe Information
Ingredients
- 400 g firm tofu
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 250 g button mushrooms, quartered
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 500 ml vegetable broth
- 250 ml dry red wine
- 1 tbsp soy sauce
- 2 leaves bay leaves
- 3 sprigs fresh thyme sprigs
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp parsley, chopped (for garnish)
Instructions
Press the tofu to remove excess water. Once pressed, cut it into bite-sized cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tofu and cook until evenly browned on all sides, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil. Sauté the diced onion, sliced carrots, and mushrooms until the vegetables begin to soften, about 5-7 minutes.
Add the minced garlic and tomato paste, stirring well. Cook for another 2 minutes to develop the flavors.
Sprinkle the flour over the vegetables and stir for 1 minute until it’s evenly distributed. This helps to thicken the sauce.
Gradually pour in the vegetable broth and dry red wine, stirring continuously to avoid lumps. Add the soy sauce, bay leaves, thyme sprigs, salt, and black pepper.
Let the mixture come to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally.
Return the browned tofu to the skillet and simmer for another 10 minutes so it absorbs the flavors of the sauce.
Remove the bay leaves and thyme sprigs before serving. Garnish with freshly chopped parsley.
Serve the Tofu Bourguignon over mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 36.3 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 850 mg | 65% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3788 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
