Meatless Monday: Tofu au Vin Recipe

Tofu au Vin? Really? Tofu? you say. You’ll have to trust us on this one: it’s  saucy, savory and vegalicious! There is something about slowly simmering wine that makes things taste incredible. I swear you could simmer shoe leather in wine and aromatics all day and serve it up as a hip new entree: Lethre au Vin!

To replicate the amazing slow-braised taste of the classic French dish Coq au Vin I slowly simmered onions and carrot and garlic in vegetable broth and wine, and to replace the meat I used chopped mushrooms and tofu chunks.  Alton Brown’s dish Coq au Vin takes 4 hours. Julia Child’s iconic version takes about an hour. Our healthier, greener tofu version – just 30 minutes! I just love Meatless Mondays!

Why Tofu? We at FFF love tofu so much, we even wrote a Tofu Cookbook! Did you know that Tofu is the most commonly eaten legume in the world? And – no wonder: it is a frugal source of high-quality protein and one of the most nutrient-dense foods you can eat. In this dish tofu just makes sense – the mild creamy texture and taste of tofu are a perfect match – similar to chunks of chicken – for the strong tangy flavorful wine sauce. We promise you won’t miss the meat!

Cut the mushrooms into chuncks, not slices

Cut the mushrooms into chuncks, not slices

Simmer the veggies in broth and wine

Simmer the veggies in broth and wine


4 tablespoons canola oil, divided
2 cups frozen pearl onions
3 medium carrots, peeled and diced
3 cloves garlic, minced
2 bay leaves
3 cups red wine, such as Merlot or Beaujolais**
3 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon Balsamic vinegar
1 14-ounce package extra firm tofu
4 tablespoons corn starch, divided
12 ounces mushrooms, chopped
Salt and pepper, used throughout
1/2 cup diced Italian parsley as a garnish

Heat 2 tablespoons of oil in a large pan to medium high heat. Add in onions, carrots and garlic. Saute for a few minutes until lightly browned. Add in bay leaves, wine, broth and soy sauce and reduce heat so that liquid is slowly simmering. Simmer for about 20 minutes, stirring frequently to help sauce reduce, until carrots and onions are soft and liquid is reduced in half. Once sauce is reduced, taste and add salt and/or pepper to taste. Stir 2 tablespoons cornstarch into 1/2 cup of water and then stir in to pan to thicken sauce.

While sauce is simmering, rinse and cut tofu into 1/2 inch cubes. Toss cubes in 2 tablespoons of the cornstarch and a little salt and pepper until they are all evenly coated. Heat a large skillet to medium high heat and add remaining 2 tablespoons of oil. Saute coated tofu cubes for about 3 to 5 minutes, turning them occasionally with a spatula so that they are crispy browned on almost all the sides. Remove to a serving bowl. Add mushrooms to pan and saute them until browned and softened.

Stir everything together with tofu cubes in serving bowl, sprinkle with parsley and serve with rice or noodles.

** If you don’t use wine in cooking or you want an even more frugal version of this recipe, substitute 3 cups dark vegetable broth mixed with 3 tablespoons red wine vinegar.

Other food bloggers’ adventures with tofu:
Baked Tofu, Apartment Therapy
Baked Tofu with Soy and Ginger, Kalyn’s Kitchen
Tofu Puff, Rasa Maylaysia
Scrambled Tofu, Serious Eats
Ma Po Tofu, Bitten

— posted by Donna


  1. says

    Donna and Anne it was such a treat to meet you on Saturday! I can’t wait for another event where we can gather. I’m in for making a differance to help kids.

    Love meatless Mondays!

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