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Tofu au Vin

:  January/February 2010

Your rating: None Average: 3.2 (24 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

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High potassium | High calcium |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 307 calories; 13 g fat ( 3 g sat , 7 g mono ); 5 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 11 g protein; 2 g fiber; 492 mg sodium; 641 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


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Recipe Categories

Ethnic/Regional
French
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High potassium
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Vegetarian, soy
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
New Year's Eve
Style/Theme
Budget
Entertaining, casual
Everyday favorites
Vegetarian
Publication
January/February 2010
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