Description
Meaty mushrooms and tofu are simmered with broth, wine and vegetables to make a deliciously rich Bourguignon-style stew that everyone will love.
Ingredients
Scale
- 1 14-ounce block organic extra-firm tofu
- 1/4 cup balsamic vinegar
- 1 Tablespoon gluten free tamari or coconut aminos for soy free
- 1 teaspoon maple syrup
- 3 Tablespoons olive oil
- 1 medium onion, chopped
- 6 cloves of garlic, finely chopped
- 16 ounces sliced cremini mushrooms (or a mix of varieties)
- 1/2 cup red wine or broth
- 1 1/2 cup sliced carrots
- 1 cup sliced celery
- 1 teaspoon dried thyme or 1 Tablespoon fresh
- 1 bay leaf
- 1 Tablespoon gluten free tamari or coconut aminos for soy free
- 1 1/2 Tablespoon tomato paste
- 2 cups vegetable broth or water
- 3 Tablespoons arrowroot starch or tapioca mixed in 3 Tablespoons stock or water
- 2 cups spinach or baby kale coarsely chopped
Instructions
- Cut the tofu into large cubes. First cut in half horizontally, then into quarters widthwise and lengthwise. Place on a kitchen towel to gently dry.
- Mix balsamic vinegar, tamari and maple syrup together in a small bowl. Set aside.
- To cook the tofu, place the cubes in 2 tablespoons COLD OIL. Then bring it up to medium heat. Once it’s simmering, cook 5 to 6 minutes until one side is golden brown and not sticking to the pan.
- Flip the tofu: Use a fork or a spatula. If it’s sticking a lot let it cook a little longer before turning. I usually remove it from the heat to do this.
- Cook side 2: Return to the heat. Cook another 5 to 6 minutes until golden.
- Reduce heat to medium-low, pour in balsamic marinade, and cook for 2 minutes, stirring often until marinade begins to reduce and coat the cubes of tofu. Cook until most of the sauce is absorbed. Remove from the heat. Transfer to a plate.
- Add remaining tablespoon of oil to the pan. When the oil is hot, add the onion, and mushrooms. Sprinkle with salt and cook on medium for 5-6 minutes until all the water is absorbed and mushrooms are tender and lightly browned.* Add a little water if the pan is dry.
- Add garlic, saute 1 minute until fragrant.
- Add the wine, stir and simmer 1 minute to cook out the alcohol.
- Add the carrots, celery, thyme, bay leaf and mix well.
- Add the soy sauce, tomato paste, and sprinkle with salt. Stir to coat the vegetables with the tomato paste.
- Add stock and bring to a boil.
- Add tofu back to the mixture. Turn down and simmer 10 minutes until carrots are tender.
- Add the arrowroot slurry and stir a few minutes until it begins to thicken.
- Add spinach or baby kale. Mix until greens are wilted, about 1 minute for spinach 3 minutes for kale. Taste and adjust salt and pepper.
- Serve on a bed of Cauliflower Mashed Potatoes with the vegan beef bourguignon on top. Garnish with fresh thyme and black pepper. See other serving options above.
- Refrigerate leftovers in an airtight container for up to 5 days.
Equipment
Notes
*Mushrooms have different amounts of water, sometimes a lot and sometimes very dry. If they are dry add a little water to cook until tender. If they have a lot of water cook until the water is absorbed and mushrooms are lightly brown.
Nutrition information is just the stew without the cauliflower mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Dinner
- Method: Saute, Simmer
- Cuisine: Vegan, Grain Free, Gluten Free, Dairy Free