Tofu Bourguignon

Yields:	4 servings
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	Preparation	75 minutes
	Cooking	45 minutes
	Ready In	120 minutes

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Ingredients

2	pounds	tofu	firm, cut into 1 inch squares
1 1/2	cups	red wine	dry
1/4	cup	soy sauce, tamari
4	each	garlic cloves	pressed
1	x	water	as needed
2	tablespoons	olive oil
2	cups	onions	sliced
4	cups	mushrooms	sliced
4	each	bay leaves
1	teaspoon	thyme
1	teaspoon	tarragon
4	tablespoons	pastry flour, whole wheat

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 degrees F for 35-45 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.

Saute 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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Member Review

Antipasto Salad with Garlic Dressing

If you love marinated artichokes you'll love this salad. Although I mixed the first four ingredients ahead of time then marinated them refrigerated in the dressing for a hour or two. That way all flavors blended together. Then when I was ready to serve supper I just laid it on top of the lettuce leaves and sprinkled with the cheese. Also I cut a slit in each salami slice from the outer edge to the middle and passed one side over another to make a cone-like shape to place the whole ripe olives in. An excellent antipasta! Just what I was looking for.

Reviewed by Dania