You are here: Home » Recipes » Tofu Bourguignon Tofu Bourguignon Kitchen Tested Yield 4 servings Prep 15 mins Cook 65 mins This vegetarian stew is full of the hearty, satisfying flavors of the French countryside. PrintEmail Serve in a bowl around a mound of mashed potatoes, it's savory and pleasing. Mushroom stock is available in a 1-quart aseptic box. Ingredients 2 tablespoons olive oil1 tablespoon butter1 small onion, chopped1 stalk celery, chopped1 cup button mushrooms, cut into halves1 cup shiitake mushrooms, cut into halves and sliced3 garlic cloves, pressed2 cups hearty dry red wine2 1/4 cups vegetable stock, divided (preferably mushroom)1 tablespoon sun-dried tomato paste4 ounces baby carrots4 ounces peeled pearl onions2 large portobello mushrooms, cut in thick slices3 (6-ounce) packages baked flavored tofu, sliced2 tablespoons cornstarch1 teaspoon salt1/2 teaspoon coarsely ground black pepper2 tablespoons minced parsley Instructions Heat a large, heavy soup pot. Add olive oil and butter. Add chopped onion and cook 4 to 5 minutes. Add celery, button mushrooms, shiitake mushrooms and garlic and saute 1 minute. Cover and steam 2 minutes. Combine wine, 2 cups stock and tomato paste. Add to soup pot, scraping bottom to loosen browned bits. Bring to a boil, add carrots and pearl onions, and boil 1 minute. Reduce heat to a simmer. Cook, partially covered, 20 minutes. Add Portobella mushrooms and cook 5 to 10 minutes or until carrots and onions are tender. Add tofu. In a small cup, whisk reserved stock and cornstarch to make a paste. Bring mixture back to a hard boil and stir in stock-cornstarch mixture. Cover and simmer 30 to 45 minutes. Sauce will thicken slightly. Add salt and pepper. Sprinkle with parsley and serve immediately. Recipe by Crescent Dragonwagon.