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Tofu a la Bourguignonne

SUBMITTED BY: Ken Rose

"Boeuf a la bourguignonne without the beef!"

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Melt the butter in a large skillet over medium heat, and saute onion, shallot, and garlic until lightly browned.
Stir in tomato paste. Pour in the wine, and stir, scraping up browned bits from the bottom of the skillet. Bring to a boil, and cook about 1 minute. Mix in soy sauce, bay leaf, and thyme. Reduce heat to low, and place tofu, tomato, and mushrooms into the mixture. Cover, and simmer 15 to 20 minutes, until sauce is thickened.

Reviewed on Mar. 10, 2003 by HGRACE

I tried this recipe for my first vegetarian dinner for vegetarian friends, and it went down... MORE

Reviewed on Jun. 9, 2003 by ATOMICLUSH

I had high hopes for this recipe, but it didn't quite meet my expectations. The previous... MORE

Reviewed on Nov. 7, 2006 by MUDSKIPPER27

I substituted seitan for the tofu, and this was without a doubt the most delicious dinner I... MORE

Reviewed on Sep. 23, 2008 by susiekew

Pretty tasty and not difficult to put together. Not as beautiful to look at as meat... MORE

Reviewed on Feb. 27, 2005 by Rachel

Good basic idea but I modified the recipe a lot to taste. MORE

Reviewed on Feb. 15, 2004 by ButtercupBento

Have used this recipe as a base several times. I think the bland flavour of the tofu works... MORE

Reviewed on Jun. 27, 2003 by SCREAMINGINSIDE

I found the sauce to thin, but I suppose if you follow the ingredient amounts then it wouln't... MORE