Tofu bourguignon
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Tofu bourguignon
  Tofu    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:31 AM. Recipe ID 26113. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Tofu bourguignon
 Categories: Vegetarian, Vegan, Main dish
      Yield: 4 servings
      2 lb Firm tofu
           - cut into 1 in. squares
  1 1/2 c  Dry red wine
    1/4 c  Tamari
      4    Garlic cloves; pressed
           -Water as needed
      2 tb Olive oil
      2 c  Sliced onions
      4 c  Sliced mushrooms
      4    Bay leaves
      1 ts Thyme
      1 ts Tarragon
      4 tb Whole wheat pastry flour
  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
  Place the marinated tofu on a well-oiled cookie sheet, reserving the
  marinade.  Bake at 375oF for 35-45 minutes or until crispy and brown.
  Turn the tofu over once during the baking so that it browns on both
  While the tofu bakes, heat the oil in a large pan and slowly saute 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.
  From: allison@Ingres.COM (ALLISON FINK, HR EXT 2907)

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 26113 (Apr 03, 2005)

[an error occurred while processing this directive]