11/20/2024Stews - Main courses - Tofu, legumes and seitan

Tofu Bourguignon

Name: Tofu Bourguignon
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 450 g firm tofu; 3 tbsp cornstarch; 2 tbsp neutral oil; 3 tbsp soy sauce; 600 g potatoes; 350 g carrots; 1 onion; 500 mL red wine; 500 mL vegetable broth; salt; 3 leaves bay leaf

For hosting Low budget Oven-free Gluten-free Blender-free Batch cooking

For: 3 serv.Difficulty: EasyPreparation: 15 minCooking: 1h00

It’s been 5 years since I shared my seitan Bourguignon recipe, which takes much longer to make because you have to make the seitan from scratch! So here’s a more practical, simple, and quick version to make at home: my Tofu Bourguignon. Once everything is in the pot, let it simmer covered for an hour—no need to watch it.

You can add a garnish of vegan bacon, mushrooms, and onions, just like in a classic Bourguignon 😍

Servings

Ingredients

Cups

-firm tofu 450 (g)
-cornstarch 3 (tbsp)
-neutral oil 2 (tbsp)
-soy sauce 3 (tbsp)
-potatoes 600 (g)
-carrots 350 (g)
-onion 1
-red wine 500 (mL)
-vegetable broth 500 (mL)
-salt
-bay leaf 3 (leaves)

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Steps

Tear the block of tofu into large chunks. In a bowl, toss them with cornstarch to coat the pieces.
Peel the potatoes, carrots, and onion. Roughly chop them.
In a Dutch oven, heat the oil. Sear the tofu on all sides over high heat for a few minutes until golden.
Deglaze with soy sauce to coat and season the tofu. Then add all the chopped vegetables and mix well.
Pour in the red wine and vegetable broth. Season with salt and add the bay leaves. Cover with a lid and let it simmer on low heat for one hour.
Adjust the seasoning and serve!