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 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.

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  • 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.

Nutrition Facts

308 calories; 13.3 g total fat; 3.1 g saturated fat; 5 mg cholesterol; 335 mg sodium. 657 mg potassium; 16.9 g carbohydrates; 2.4 g fiber; 6 g sugar; 10.4 g protein; 5158 IU vitamin a iu; 4 mg vitamin c; 45 mcg folate; 233 mg calcium; 3 mg iron; 56 mg magnesium;

Reviews (1)

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Rating: 4 stars
10/29/2011
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. Read More