Tofu Bourguignon

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 65 mins

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.


2tablespoons olive oil
1tablespoon butter
1small onion, chopped
1 stalk celery, chopped
1cup button mushrooms, cut into halves
1cup shiitake mushrooms, cut into halves and sliced
3 garlic cloves, pressed
2cups hearty dry red wine
2 1/4cups vegetable stock, divided (preferably mushroom)
1tablespoon sun-dried tomato paste
4ounces baby carrots
4ounces peeled pearl onions
2large portobello mushrooms, cut in thick slices
3 (6-ounce) packages baked flavored tofu, sliced
2tablespoons cornstarch
1teaspoon salt
1/2teaspoon coarsely ground black pepper
2tablespoons minced parsley


  1. 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.
  2. 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.
  3. In a small cup, whisk reserved stock and cornstarch to make a paste.
  4. 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.


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