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Tofu au Vin

January/February 2010

Your rating: None Average: 3.2 (30 votes)

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.



READER'S COMMENT:
"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...
Tofu au Vin Recipe

9 Reviews for Tofu au Vin

09/06/2013
Anonymous
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.

Comments
12/12/2011
Anonymous
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.

Comments
09/06/2010
Anonymous

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.

Comments
02/26/2010
Anonymous

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.

Comments
01/26/2010

I thought this was only ok. It wasn't horrible, but definitely not worth repeating.

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