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Tofu au Vin
EatingWell Test Kitchen
“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.”
1 14-ounce package package extra-firm tofu
2 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
¾ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
1 cup frozen pearl onions, thawed
2 medium carrots, halved lengthwise and sliced
2 cloves garlic, minced
1 bay leaf
8 ounces mushrooms, sliced
2 2 tablespoons plus 1 teaspoon all-purpose flour
2 cups light- to medium-bodied red wine, such as Beaujolais Nouveau, Merlot or Pinot Noir
2 teaspoons butter
1Drain, rinse and pat tofu dry; cut into ½- to ¾-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, ¼ teaspoon salt and ¼ teaspoon pepper; gently toss to combine.
2Heat 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.
3Add wine, the remaining ½ teaspoon salt and ¼ 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.