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Tofu au Vin for Two

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  2 servings, about 1 cup each
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and mushrooms simmered in a red-wine sauce). Serve with: Whole-wheat egg noodles and sautéed spinach.
RECIPE INGREDIENTS
7 ounces  extra-firm tofu
1 tablespoon  extra-virgin olive oil, divided
1 1/2 teaspoons  balsamic vinegar
1/4 teaspoon  salt, divided
1/4 teaspoon  freshly ground pepper, divided
1/2 cup  frozen pearl onions, thawed
1   medium carrot, halved lengthwise and sliced
1 clove  clove garlic, minced
1   bay leaf
4 ounces  mushrooms, sliced
1 tablespoon plus 1/2 teaspoon  all-purpose flour
1 cup  light- to medium-bodied red wine, such as Beaujolais Nouveau, merlot or Pinot Noir
1 teaspoon  butter
Tofu au Vin for Two Recipe at Cooking.com
DIRECTIONS
Drain, rinse and pat tofu dry; cut into 1/2- to 3/4-inch cubes. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a shallow dish big enough to fit it in one layer. Sprinkle with vinegar, 1/8 teaspoon salt and 1/8 teaspoon pepper; gently toss to combine.


Heat the remaining 1 1/2 teaspoons oil in the pan over medium heat. Add onions, carrot, garlic and bay leaf; cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms; cook, stirring, until they release their liquid, 3 to 5 minutes more. Sprinkle the vegetables with flour; stir to coat.


Add wine, the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper to the pan and cook, stirring, until the wine has reduced slightly and the sauce has thickened, 4 to 6 minutes more. Return the tofu to the pan, add butter and stir until heated through, 1 to 2 minutes. Remove the bay leaf before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Nutrition Facts per Serving
Yield:   2 servings, about 1 cup each
Calories: 307
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 5mg
Sodium: 347mg
% Cal. from Fat: 38%
Fat. Total: 13g
Protein: 11g
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