Tofu Au Vin
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tofu Au Vin calories by ingredient
Introduction
This is a vegetarian rendition of the classic French dish called Coq Au Vin, traditionally made with stewed chicken and red wine. The cumin adds depth and a slight smoky flavor to the tofu so be sure to use it. Serve it with a mixed green salad and potatoes. This is a vegetarian rendition of the classic French dish called Coq Au Vin, traditionally made with stewed chicken and red wine. The cumin adds depth and a slight smoky flavor to the tofu so be sure to use it. Serve it with a mixed green salad and potatoes.Number of Servings: 4
Ingredients
-
Tofu, extra firm, 1 block
Cumin - 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, sliced
Grey 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, crumbled
Corn Starch, .04 cup, dissolved into 2 TB water
Red Wine, 8 fl oz
Directions
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.