Best 3 Tofu Bourguignon Recipes

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Cooking a delicious tofu bourguignon can be a rewarding experience for those looking to prepare a plant-based version of the classic French dish. This delectable entree offers a hearty and flavorful alternative that is both easy to make and packed with an array of textures and tastes. With the right ingredients and a few simple steps, you can create a tofu bourguignon that is sure to satisfy the taste buds of vegetarians and meat-eaters alike. In this article, we'll walk you through the process of making tofu bourguignon, providing detailed instructions and helpful tips to ensure a perfect result every time.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF BOURGUIGNON



Beef Bourguignon image

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

TOFU BOURGUIGNON



Tofu Bourguignon image

Make and share this Tofu Bourguignon recipe from Food.com.

Provided by Be Nutritious

Categories     Stew

Time 45m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 12

2 cups cubed firm tofu
2 cups crimini mushrooms
1 cup shallots or 1 cup pearl onions
1 cup sliced carrot
1 cup chopped onion
2/3 cup chopped celery rib
1 tablespoon tomato paste
1/2 cup red wine
vegetable stock
2 garlic cloves
2 tablespoons peanut oil
salt, pepper

Steps:

  • Start with shallots. Boil them few minutes, then in a sieve drain under cold running water and peel off the skin. Now it comes off much easier than if you tried to do it before boiling.
  • In a skillet brown tofu with one Tbsp peanut oil. Stir often to make sure that all sides are nicely brown. Set aside.
  • Now saute the onion on the rest of the oil until slightly soft. Add celery and carrot and sweat for a few minute Add tofu, mushrooms, vegetable stock, red wine and mix in some tomato paste. Grate garlic and add to the stew. Reduce the heat to medium, cover and continue cooking for 15 minute.
  • After 15 min add shallots and continue cooking for another 15 minute.
  • At the end whisk in some cornstarch mixed with cold water and leave simmering for 2-3 min more. Serve with mashed potatoes.

Nutrition Facts : Calories 202.6, Fat 9.7, SaturatedFat 1.8, Sodium 84.4, Carbohydrate 18.2, Fiber 3, Sugar 5.3, Protein 8.4

TOFU BOURGUIGNON



Tofu Bourguignon image

Number Of Ingredients 12

2 pounds firm tofu
2 tablespoons olive oil
2 cups sliced onions
4 cups sliced mushrooms
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried tarragon
4 tablespoons whole wheat pastry flour
MARINADE
1 1/2 cups dry red wine
1/4 cup tamari sauce
4 cloves garlic

Steps:

  • 1. Cut the tofu into 1-inch squares about 1/2 inch thick. Place in a large shallow dish. 2. Combine the marinade ingredients and pour over the tofu. (If this does not cover the tofu, add water.) Toss the tofu slices so they are well coated and let sit at least 30 minutes. (If marinating longer than an hour, place in the refrigerator.) 3. Preheat the oven to 375°F. Oil a baking sheet and set aside. 4. Place the marinated tofu slices on the prepared baking sheet in a single layer, reserving the marinade. Bake for 35 to 45 minutes, turning the tofu once as it bakes to brown on both sides. 5. While the tofu bakes, heat the oil in a large skillet over medium heat. Add the onions and saute about 5 minutes. Add the mushrooms, bay leaves, thyme, and tarragon. Mix well and continue to sauté another 10 minutes, or until the mushrooms are tender. 6. Sprinkle the flour over the mixture in the skillet and mix well. Remove from the heat and add about 1/4 cup of the marinade. Continue to stir until the liquid thickens to a paste. Return the skillet to the heat and slowly add the remaining marinade while constantly stirring. 7. Add the baked tofu to the skillet, and continue to simmer until the liquid thickens to a rich gravy. Serve immediately over pasta, rice, or millet.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use firm or extra-firm tofu. This will hold its shape better in the dish and absorb the flavors of the sauce.
  • Press the tofu before cooking. This will help to remove excess water and make the tofu more flavorful.
  • Marinate the tofu before cooking. This will help to add flavor and depth to the dish.
  • Sear the tofu before adding it to the sauce. This will help to create a crispy crust and lock in the flavor.
  • Use a good quality red wine for the sauce. This will make a big difference in the flavor of the dish.
  • Simmer the sauce for at least 30 minutes. This will allow the flavors to develop and deepen.
  • Serve the dish over mashed potatoes, rice, or pasta. This will help to soak up the delicious sauce.

Conclusion:

Tofu bourguignon is a delicious and satisfying dish that is perfect for a special occasion. It is also a great way to use up leftover tofu. With its rich and flavorful sauce, tender tofu, and hearty vegetables, this dish is sure to please everyone at the table.

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