Tofu Bourguignon
Submitted by amluco
Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.
YIELD
4 servingsPREP
75 minCOOK
45 minREADY
120 minClassic bourguignon gets a vegetarian overhaul, and it works better than you’d expect. Firm tofu squares marinate in red wine, tamari, and garlic for at least an hour, absorbing that deep, boozy flavor. Then they bake until crispy and brown on both sides, giving them a chewy, meaty texture that stands up to the rich sauce.
The sauce builds like a traditional bourguignon. Sliced onions cook low and slow until soft, then four cups of mushrooms join with bay leaves, thyme, and tarragon. Whole wheat pastry flour gets stirred in to form a paste, and the reserved wine-tamari marinade gradually goes in, creating a thick, glossy gravy.
Marinating the tofu is what makes this recipe sing. Plain tofu in a bourguignon sauce would taste like nothing. An hour in red wine and tamari gives it a savory, wine-soaked depth that holds its own against all those aromatics.
Chef Tips
- Press the tofu before marinating to remove excess water. More moisture out means more marinade absorbed.
- Bake the tofu until genuinely crispy and brown, not just warmed through. That crispy exterior holds up in the sauce without turning to mush.
- Flip the tofu halfway through baking for even browning on both sides.
- Make the paste off heat before adding liquid. Adding marinade to the flour while still on the burner creates lumps.
Variations
- Add pearl onions and diced carrots for a more traditional bourguignon presentation.
- Use tempeh instead of tofu for an even meatier, nuttier texture.
- Serve over millet for a whole-grain base that soaks up the gravy beautifully.
Ingredients
Directions
Place the pieces of tofu in a large, shallow dish.
Mix together the wine, tamari, and garlic.
Pour the mixture over the tofu, add water as need to cover it, and let it marinate for at least one hour.
If the tofu is going to marinate for more than an hour, place in the refrigerator.
Place the marinated tofu on a well-oiled cookie sheet, reserving the marinade.
Bake at 375℉ (190℃) F for 35 to 45 minutes or until crispy and brown.
Turn the tofu over once during the baking so that it browns on both sides.
While the tofu bakes, heat the oil in a large pan and slowly sauté the onions.
When the onions are almost tender, add the mushrooms and the herbs.
Sauté for a few minutes more.
Add the flour and mix well.
Remove the pan from the heat and stir in a little of the marinade.
Continue stirring until a paste is formed.
Return the pan to the heat and slowly add the remaining marinade, stirring constantly.
Add the baked tofu and simmer until thickened.
Serve over pasta, rice or millet.
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