You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and mushrooms simmered in a red-wine sauce). Serve with: Whole-wheat egg noodles and sautéed spinach.
2 servings, about 1 cup each
Active Time: 35 minutes |
Total Time: 35 minutes
7 ounces extra-firm tofu
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 cup frozen pearl onions, thawed
1 medium carrot, halved lengthwise and sliced
1 clove clove garlic, minced
1 bay leaf
4 ounces mushrooms, sliced
1 tablespoon plus 1/2 teaspoon all-purpose flour
1 cup light- to medium-bodied red wine, such as Beaujolais Nouveau, Merlot or Pinot Noir
1 teaspoon butter
Drain, rinse and pat tofu dry; cut into 1/2- to 3/4-inch cubes. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a shallow dish big enough to fit it in one layer. Sprinkle with vinegar, 1/8 teaspoon salt and 1/8 teaspoon pepper; gently toss to combine.
Heat the remaining 1 1/2 teaspoons oil in the pan over medium heat. Add onions, carrot, garlic and bay leaf; cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms; cook, stirring, until they release their liquid, 3 to 5 minutes more. Sprinkle the vegetables with flour; stir to coat.
Add wine, the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper to the pan and cook, stirring, until the wine has reduced slightly and the sauce has thickened, 4 to 6 minutes more. Return the tofu to the pan, add butter and stir until heated through, 1 to 2 minutes. Remove the bay leaf before serving.
Per serving :
13 g Fat;
3 g Sat;
7 g Mono;
5 mg Cholesterol;
17 g Carbohydrates;
11 g Protein;
2 g Fiber;
347 mg Sodium;
641 mg Potassium