Tofu Bourguignon

Classic 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.