Tofu Au Vin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Tofu, extra firm, 1 blockCumin - ground (1 tsp), .25 tsp Olive Oil, 4 1tsp Onion pearl diced cooked, 2.5 cup Baby Carrots, raw, 15 large Garlic, 3 cloves, minced Portabella Mushroom, raw, 4 oz, slicedGrey Poupon Dijon Mustard, 3 tsp Thyme, ground, 1 tsp Rosemary, dried, 1 tsp Agave Nectar (Wholesome Organic Blue Agave), 1 tbsp Celery Salt, 0.5 tsp Pepper, black, .5 tsp Paprika, 1 tsp Bay Leaf, 1 tsp, crumbledCorn Starch, .04 cup, dissolved into 2 TB waterRed Wine, 8 fl oz
1. Place the drained and pressed tofu and cut it into 1/2-inch cubes, then place it on a plate and dust it with cumin. Set it aside.
2. In a Dutch Oven, heat 3 teaspoons of the oil over medium heat and cook the pearl onions, carrots, garlic, and mushrooms, stirring occasionally, until the onions have golden brown marks on them, about 5 to 7 minutes.
3. While the vegetables cook, heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Add the tofu and cook until lightly browned on all sides, about 5 to 7 minutes. Set aside.
4. Add the wine to the Dutch oven, bring to a boil, and simmer 3 minutes to reduce the wine a bit. Add the mustard, thyme, rosemary, agave nectar, celery salt, black pepper, paprika, and bay leaf. Bring to a boil, reduce the heat to low, and simmer, covered, for 10 minutes. Whisk in the cornstarch mixture and cook, stirring constantly, until slightly thickened. Stir in the tofu and heat to serving temperature. Serve immediately over hot cooked potatoes or other starch.
Serving Size: makes 4 services, equally divided
Number of Servings: 4
Recipe submitted by SparkPeople user ETROYER12.
2. In a Dutch Oven, heat 3 teaspoons of the oil over medium heat and cook the pearl onions, carrots, garlic, and mushrooms, stirring occasionally, until the onions have golden brown marks on them, about 5 to 7 minutes.
3. While the vegetables cook, heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Add the tofu and cook until lightly browned on all sides, about 5 to 7 minutes. Set aside.
4. Add the wine to the Dutch oven, bring to a boil, and simmer 3 minutes to reduce the wine a bit. Add the mustard, thyme, rosemary, agave nectar, celery salt, black pepper, paprika, and bay leaf. Bring to a boil, reduce the heat to low, and simmer, covered, for 10 minutes. Whisk in the cornstarch mixture and cook, stirring constantly, until slightly thickened. Stir in the tofu and heat to serving temperature. Serve immediately over hot cooked potatoes or other starch.
Serving Size: makes 4 services, equally divided
Number of Servings: 4
Recipe submitted by SparkPeople user ETROYER12.
Nutritional Info Amount Per Serving
- Calories: 307.6
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 300.4 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.8 g
- Protein: 14.5 g
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