18 Ratings
  • 4 star values: 9
  • 5 star values: 4
  • 1 star values: 2
  • 3 star values: 2
  • 2 star values: 1

Boeuf a la bourguignonne without the beef!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a large skillet over medium heat, and saute onion, shallot, and garlic until lightly browned.

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  • 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.

Nutrition Facts

269 calories; 12.9 g total fat; 8 mg cholesterol; 90 mg sodium. 12.6 g carbohydrates; 19.2 g protein; Full Nutrition


Reviews (11)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/07/2006
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.
(11)

Most helpful critical review

Rating: 1 stars
12/14/2009
Creative but didn't work for me.:(
(2)
18 Ratings
  • 4 star values: 9
  • 5 star values: 4
  • 1 star values: 2
  • 3 star values: 2
  • 2 star values: 1
Rating: 4 stars
03/10/2003
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!
(15)
Rating: 5 stars
11/07/2006
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.
(11)
Rating: 4 stars
06/09/2003
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.
(10)
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Rating: 3 stars
01/14/2009
This was just okay. I gave it three stars because I like the sauce itself. It is a nice flavorful light tomato sauce. I did make a few changes as I added more mushrooms and instead of one fresh tomato I added 1 can of stewed tomatoes which gave the sauce more juice. I did not have a problem with the sauce not getting thick after simmering it. However the tofu was not very good with it. It did not soak up the red wine flavor even after simmering for 45 minutes so it was very bland. Also even one whole package of tofu was too much for me--any beginning vegetarian should only use half of a package at most. In addition the look of purple tofu is not very appetizing. I will use this recipe again but I will use ground burger-style vegetarian crumbles instead of tofu or just make the tomato sauce by itself and serve it over some penne pasta or liguine.
(4)
Rating: 4 stars
06/27/2003
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.
(4)
Rating: 4 stars
09/23/2008
Pretty tasty and not difficult to put together. Not as beautiful to look at as meat bourguignonne. Fresh parsely on top after cooking would help it be more attractive I think.
(4)
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Rating: 4 stars
02/28/2005
Good basic idea but I modified the recipe a lot to taste.
(3)
Rating: 2 stars
01/29/2009
I really found this to be blah. Doubled the mushrooms and fresh tomato. Needed a lot of salt and pepper. Still feel it needs something. I served it over a bed of wilted spinach and sprinkled it with Parmesan because it tasted more like a pasta dish than a Bourguignoone.
(3)
Rating: 4 stars
02/15/2004
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.
(3)