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Tofu, Mushroom and Red Wine Saute
This dish is a little reminiscent of the classic French coq au vin. However, this vegetarian version will be sure to please even the most discriminating palate. Delicious! Ingredients
- 1 package (14 ounce) extra firm tofu, pressed and drained
- 3 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper to taste
- 1/2 medium white onion, coarsely chopped
- 1 cup of baby carrots, cut into strips
- 1 cup of frozen peas
- 2 cloves of garlic, minced
- 1 bay leaf
- 8 ounce package of sliced baby bella mushrooms
- 2 to 3 tablespoons all-purpose flour
- 2 cups of a light to medium bodied red wine (Pinot Noir, Merlot)
- 2 teaspoons of Earth Balance vegan butter
Directions
- Cut the pressed and drained tofu into cubes (about 1/2-3/4 inch)
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Add tofu and cook until golden brown, stirring and tossing gently to cook all sides.
- When golden brown transfer to a flat plate and arrange in a single layer. Sprinkle balsamic vinegar, salt and pepper over the tofu and gently toss to coat. Set aside.
- Heat the remaining oil in the skillet over medium heat. Add the onions, carrots, peas, the bay leaf and garlic. Cook until onions are translucent and the carrots begin to soften slightly.
- Add the mushrooms and cook while stirring, about 5 minutes.
- Sprinkle with the flour and toss to coat. Add the wine and cook until the wines begins to reduce and the sauce begins to thicken a little. Return the tofu to the skillet, add the Earth Balance and
- stir. When heated through, remove the bay leaf and spoon generously over rice or noodles to serve.
- Compliment with fresh sliced pears or crispy apple slices.
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