Tofu au Vin

Tofu au Vin

9 Reviews
From: EatingWell Magazine, January/February 2010

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.

Ingredients 4 servings

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  • 1 14-ounce package package extra-firm tofu
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt, divided
  • 1/2 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: about 1 cup
  • Per serving: 308 calories; 13 g fat(3 g sat); 2 g fiber; 17 g carbohydrates; 10 g protein; 45 mcg folate; 5 mg cholesterol; 6 g sugars; 0 g added sugars; 5158 IU vitamin A; 4 mg vitamin C; 233 mg calcium; 3 mg iron; 480 mg sodium; 657 mg potassium
  • Nutrition Bonus: Vitamin A (103% daily value), Calcium (23% dv), Potassium (18% dv), Iron (15% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1 medium-fat meat, 2 fat

Reviews 9

September 06, 2013
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By: EatingWell User
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.
December 12, 2011
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By: EatingWell User
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.
September 06, 2010
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By: EatingWell User
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.
February 26, 2010
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By: EatingWell User
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.
January 26, 2010
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By: pengwina
I thought this was only ok. It wasn't horrible, but definitely not worth repeating.
January 22, 2010
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By: EatingWell User
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!
January 21, 2010
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By: EatingWell User
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.
January 16, 2010
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By: EatingWell User
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)
January 15, 2010
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By: EatingWell User
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.