Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010

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Recipe Summary test

total:
35 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 10.4g; carbohydrates 16.9g; dietary fiber 2.4g; sugars 6.5g; fat 13.3g; saturated fat 3.1g; cholesterol 5.1mg; vitamin a iu 5158.5IU; vitamin c 4.2mg; folate 44.9mcg; calcium 233.1mg; iron 2.8mg; magnesium 56mg; potassium 656.7mg; sodium 334.7mg; thiamin 0.2mg.
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