Tofu au Vin for Two

1 Review
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 2 servings

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  • 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

Preparation

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  1. 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.
  2. 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.
  3. 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.

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; 335 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 1

September 16, 2010
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By: bhess26
This turned out pretty well. The only change I made was substituting shallots for the pearl onions because I didn't have any on hand. If I were to make this dish again I would make some changes. I would marinate the tofu overnight to give it some more flavor and eliminate the balsamic vinegar b/c it came across too strong for me. I'd also add some herbs d'provence to the sauce as it was a tad bland. With a few alterations this could be a meal I would make regularly.