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.
- 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
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 the 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 the 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 the onions, carrot, garlic and bay leaf; cook, stirring often, until beginning to soften, about 3 minutes. Add the mushrooms; cook, stirring, until they release their liquid, 3 to 5 minutes more. Sprinkle the vegetables with flour; stir to coat.
Add the 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 Publisher. All rights reserved.
nutrition information per serving
307 calories; 13g total fat; 3g total saturated fat; 5mg cholesterol; 347mg sodium; 0g carbohydrates; 2g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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