Tofu Bourguignon

Firm, well-seared tofu cubes simmering in a glossy, reduced red wine sauce. Carrots are fork-tender, and mushrooms provide a meaty texture.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 565
• Protein: 28 g
• Carbs: 24 g
• Fat: 30 g

Ingredients

• 600 g firm tofu ( pressed and cubed )
• 500 ml Red wine ( full-bodied )
• 3 piece Carrot ( sliced into rounds )
• 2 piece Onion ( sliced )
• 250 g Button mushroom ( quartered )
• 2 piece Garlic ( minced )
• 2 tbsp Wheat flour
• 3 tbsp Sunflower oil
• 30 g Salted butter ( cold, for finishing )
• 2 piece Thyme ( sprigs )
• 1 piece Bay leaf
• 300 ml Mineral water
• 1 pinch Gray sea salt
• 1 tsp Black peppercorns ( crushed )
• 1 tbsp Tomato paste ( to add before dusting with flour )
• 1 tbsp Vegetable stock ( powdered or concentrated )

Instructions

1. Preparation and searing of the tofu

   Press the tofu to extract water, then cut it into large 3 cm cubes. In a skillet with hot sunflower oil, brown the cubes on all sides. They must form a crispy crust to hold up during cooking.

2. Sucs and aromatic garnish

   Remove the tofu. In the same skillet, toss in the sliced onions, sliced carrots, and quartered mushrooms. Let them brown until the juices (sucs) stick to the bottom of the pan.

3. Singer and deglaze

   Add the minced garlic and tomato paste. Sprinkle with flour (singer) and stir for one minute to cook the flour. Pour in the red wine all at once. Scrape the bottom well with a wooden spatula to release the flavors.

4. Simmering and binding

   Put the tofu back in. Add the thyme, bay leaf, vegetable stock, and cover with water. Simmer over low heat. The sauce should reduce until it coats the spoon. At the end of cooking, whisk in the butter to make the sauce glossy.

Chef's tips

• Don't stir the tofu too much at first; let the crust form or it will stick.
• If the sauce is too thin, remove the tofu and reduce over high heat until syrupy.

Storage

Keeps for 3 days in the fridge. The sauce will set; reheat gently with a splash of water.