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Reviewed: Nov. 7, 2006

I substituted seitan for the tofu, and this was without a doubt the most delicious dinner I have ever made. Especially with the seitan, it is an unusually hearty vegetarian meal.

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MUDSKIPPER27


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Reviewed: Feb. 27, 2005

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

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Rachel

	Cooking Level: Intermediate Home Town: Ridgewood, New Jersey, USA Living In: New York, New York, USA
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Reviewed: Feb. 15, 2004

Have used this recipe as a base several times. I think the bland flavour of the tofu works excellently against the flavoursome sauce. I have also made this with Quorn and swapped the veggies around.

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I found the sauce to thin, but I suppose if you follow the ingredient amounts then it wouln't be, I added to much tofu (got no idea what 2 8oz boxes of tofu are in metric) so I added more wine with water, more mushrooms and tomatos. It was tasty, I don't think it lacked flavour and I found that the tofu did soak up a little of the wine flavour.

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SCREAMINGINSIDE


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Reviewed: Jun. 9, 2003

I had high hopes for this recipe, but it didn't quite meet my expectations. The previous reviewer said that the tofu soaked up the red wine flavor...I don't think it did. The tofu was a little bland. Also, the 15-20 minutes simmering did not thicken the sauce, so I had to add 1 tablespoon of cornstarch/water slurry at the end to help it along. If you are serving this as a side dish, then it produces 4 servings. However, if you are preparing this for a main course, you do only get 3 servings tops. This was an okay dish, but I probably would not make again. It was a lot of effort for something that was just a little too bland.

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ATOMICLUSH

	Cooking Level: Expert
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Reviewed: Mar. 10, 2003

I tried this recipe for my first vegetarian dinner for vegetarian friends, and it went down really well. I added mushrooms to give a bit more variety, and therefore needed a bit more wine / water to make it a bit more 'saucy'. I still found it was only enough for about 3 people, so add more tofu or other vegetables for 4 people. The 'bourgignon' taste was great and worked really well as the wine soaks into the tofu... yum!

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