Tofu Bourguignon
I came up with this recipe idea when I didn't want to waste an old leftover red wine that I used to make sangria in the summer. In the end, I had to buy the same cheap red wine to make again this recipe several times because it’s so delicious.
Leftover wine can be kept for months (even years) in the fridge. So don't hesitate to store it in Mason jars and use it in recipes. For more zero waste cooking tips, the article is here.
Total time: 1h15
Servings: 6
Ingredients
175 g (about 1 ⅓ cups) pearl onions
2 Tbsp (30 ml) olive oil
1 block (454g) firm tofu, crumbled into medium sized pieces
1 garlic clove, chopped
1 cup (250 ml) carrots, sliced
1 package (227g) button mushrooms, cut into wedges
3 Tbsp (45 ml) tomato paste
1 ½ cups (375 ml) red wine (you can use cheap cardboard wine)
3 cups (750 ml) vegetable broth
2 Tbsp (30 ml) cornstarch
Spices
2 Tbsp (30 ml) dried thyme
1 bay leaf
Salt & pepper, to taste
Preparation
Fill a large saucepan with a little water, then boil it. The large saucepan will be used later for the tofu mixture. Add the onions, simmer for 3 minutes, then drain. Let cool so you won’t burn your fingers, then remove the peel and cut the 2 ends, keeping each onion whole. Reserve.
In a nonstick skillet, heat 1 Tbsp of oil. Cook the tofu until golden brown. It may take 15 to 20 minutes. Reserve.
Meanwhile, in the large saucepan, add the remaining oil to the onions and cook over medium heat for about 5 minutes to roast. Add the garlic and carrots and continue cooking for a few minutes until al dente. Add the mushrooms, tomato paste, red wine, broth, tofu and spices. Bring to a boil, then cover and simmer over low heat for 30 minutes.
Add the cornstarch by sprinkling it in the pot while mixing vigorously with a whisk. Bring to a boil and stir gently for about 5 minutes until the mixture thickens slightly. Adjust seasoning if needed (for example, salt-free broth may require more salt to be added).
Serve sprinkled with thyme and a side of rice, mashed potatoes and/or broccoli.
