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. Source: EatingWell Magazine, January/February 2010

EatingWell Test Kitchen
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Ingredients

Directions

  • Drain, rinse and pat tofu dry; cut into 1/2- to 3/4-inch cubes. Heat 1 tablespoon oil in a large 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, 1/4 teaspoon salt and 1/4 teaspoon pepper; gently toss to combine.

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  • Heat the remaining 1 tablespoon oil in the pan over medium heat. Add onions, carrots, 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 1/2 teaspoon salt and 1/4 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.

Nutrition Facts

308 calories; 13.3 g total fat; 5 mg cholesterol; 480 mg sodium. 16.9 g carbohydrates; 10.4 g protein; Full Nutrition

Reviews (9)

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9 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/06/2013
Less wine more pressing As suggested in other reviews I used less wine and pressed my tofu overnight (with a TofuXpress) It turned out well not perfect. Read More
Rating: 5 stars
12/12/2011
Super Good I was a little worried about making this based on the comments - but it turned out really well. My husband (who's a meat eater) loved it and had seconds. I followed the recipe pretty closely but I think the key is to cook the wine into the sauce for longer than it says so it will reduce and not taste like you're eating a glass of wine. Read More
Rating: 3 stars
10/30/2011
I would make this again but would reduce the vinegar and I'd let the sauce simmer a bit longer. Next time I might try adding a bit of Worcestershire sauce to up the umami. Read More
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Rating: 3 stars
10/30/2011
This was just OK not great. Because the sauce cooks so fast it is too winey and not mellow enough. The tofu does not pck up the flavors of the sauce well. Adding some bacon might improve flavor and make more authentic. Add this to Kung Pao tofu Saag tofu and several other EW recipes that sounnd great but just don't deliver on taste. (Skillet parmesan tofu is awesome however) Read More
Rating: 3 stars
10/30/2011
This was quite good but I modified the recipe because I didn't like the way the sauce was coming together. I added a tablespoon of tomato paste and a little water so the sauce wasn't so thick. Once I added the tofu back I let the mixture simmer covered over very low heat for 20 minutes. Read More
Rating: 3 stars
10/30/2011
I thought this recipe was awesome. I took some precautions though knowing it would be a bit "winey." First I pressed the tofu by slicing it putting it between two towels and weighting the top. This made sure that the tofu absorbed the balsamic vinegar once it was fried. After making the wine sauce I added 2 tbs of brown sugar to take the edge off the "winey" taste. It was delicious! Read More
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Rating: 3 stars
10/30/2011
I thought this was only ok. It wasn't horrible but definitely not worth repeating. Read More
Rating: 3 stars
10/30/2011
I thought this was a wonderful recipe athough I modified it a bit. I used peeled and quartered fresh white cippolini onions instead of the frozen pearl onions and pressed the tofu before cooking. I also simmered longer than called for to blend the flavors better and take the edge off the wine. I will definitely make this again. Read More
Rating: 3 stars
10/30/2011
I thought this was bordering on disgusting as written. There was so much wine in the recipe that never had a chance to cook off that when I ate it the next day for lunch at work I realized I got a slight buzz off the alcohol. I have hope for the recipe though and will take many of the suggestions the next time I try to make it. Read More