Tofu Bourguignon (Vegan Beef Bourguignon) – Hearty, Wholesome & Finances-Pleasant
Searching for a comfy, plant-based dinner that feels fancy and frugal? This Tofu Bourguignon is a meatless spin on the French basic beef bourguignon, made with tender tofu, earthy mushrooms, and hearty greens simmered in a wealthy, wine-infused brown sauce. It’s every part you need in consolation meals—warming, satisfying, and deeply flavorful—however with out the heaviness (or price) of meat. Whether or not you’re vegan, vegetarian, or simply craving a wholesome, one-pot meal, this straightforward tofu stew delivers massive style with minimal effort. Good for weeknights, date nights, or feeding a crowd straight from the Dutch oven.
I like to serve this vegan and vegetarian beef bourguignon recipe with my selfmade biscuits or a crusty loaf of French bread. It’s completely heat and satisfying on cooler nights, however I additionally get pleasure from it year-round! That includes easy components, like flour, vinegar, purple wine, soy sauce, potatoes, carrots, and onions that you could have at house proper now, you may get this straightforward comforting stew on the desk in below an hour, however it’ll appear like you’ve been working onerous within the kitchen all day! You possibly can simply make it gluten-free by swapping out the flour with corn starch.
Description
Cozy up with this straightforward Tofu Bourguignon—a vegan twist on beef bourguignon with tofu, mushrooms, and veggies in a wealthy, savory purple wine sauce.
- ¼ cup flour
- ¼ teaspoon black pepper
- ¼ teaspoon salt (non-compulsory)
- 1 (14-ounce) container tofu, drained, cubed
- 2 tablespoons avocado oil
- 2 teaspoons vinegar
- 2 tablespoons soy sauce
- 1 cup purple wine
- 4 cups vegetable broth
- ¼ teaspoon salt (non-compulsory)
- 2 bay leaves
- 1 medium onion, diced
- 5 small (about 2.5 ounces every, or 12 ounces complete) carrots, sliced into ¼-inch items
- 1 ½ kilos potatoes, peeled, chopped into 1-inch items
- 8 ounces brown mushrooms, sliced
- Place flour, black pepper, and salt in a small bowl. Add tofu cubes, and toss to coat.
- Warmth avocado oil in a big sauté pan or Dutch oven. Add tofu, reserving remaining flour combination for broth. Pan-fry over medium-high warmth, turning steadily, till golden on all sides (about 9-10 minutes). Switch the tofu to a dish, reserving crumbs within the pan or pot. Take away from warmth.
- Add vinegar, soy sauce, purple wine, vegetable broth, salt (non-compulsory), and bay leaves to the pot. Whisk in remaining flour combination till clean. Deliver to a simmer over medium-high warmth.
- Add onion, carrots, and potatoes. Cut back temperature to meat, cowl, and cook dinner till tender (about 25-Half-hour), stirring steadily.
- Add brown mushrooms and tofu, and cook dinner for a further 4 minutes. Alter black pepper and salt, in keeping with style desire.
- Take away bay leaves. Serve instantly.
- Makes 8 (about 2 cups every) servings.
Notes
To make this recipe gluten-free, swap corn starch for flour.
- Prep Time: 20 minutes
- Cook dinner Time: Half-hour
- Class: Entree
- Delicacies: American
Vitamin
- Serving Measurement: 1 serving (about 2 cups)
- Energy: 186
- Sugar: 4 g
- Sodium: 760 mg
- Fats: 7 g
- Saturated Fats: 1 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 8 g
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