Tofu au Vin

From EatingWell: 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.

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...

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8 Reviews for Tofu au Vin

12/12/2011

Anonymous

Recommends this recipe

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.

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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.

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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.

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01/26/2010

pengwina

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

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01/22/2010

Anonymous

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!

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