Mushroom and Smoked Tofu Bourguignon

5 from 8 votes

A rich Mushroomy vegan French inspired dish that's full of red wine and delicious warming flavours. Perfect for cozying up on dark winter nights.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: French, Vegan

Servings:

Calories: 344kcal

Author: Louise-Claire Cayzer

3 tablespoon olive oil
800 g chestnut / button / wild mushrooms We used a mix of chestnut and wild mushrooms. Shitake, Chantarelle or Enoki mushrooms are particularly delicious
400 g smoked tofu / tofu facon buy or make your own; recipe below. Can just use mushrooms if preferred
2 medium white onions chopped
5 medium carrots peeled and chopped
6 garlic cloves crushed or minced finely
2 tablespoon thyme dried or fresh
3 bay leaves
2 cloves the spice, not garlic
2 teaspoon smoked paprika
1 teaspoon liquid smoke
230 ml vegetable stock
60 ml tamari soy sauce is also fine, but note it contains gluten
120 ml tomato paste
35 g corn starch or ordinary flour
700 ml vegan red wine
Salt and pepper
Bunch of fresh parsley to garnish, optional

Prepare the tofu. Either make your own using our recipe or buy a pack of smoked tofu. If using pre-made tofu, chop into pieces and fry in olive oil first so they are crispy on the outside.
Pre-heat oven to 170°C / 325°F / Gas Mark 3. You can also cook this dish on the stove top. If cooking in the oven, make sure the dish you use is oven-proof.
In a flame-proof casserole dish, heat up the olive oil.
Add the onions and carrots, and cook until they are softened.
Add the garlic, cloves (the spice), pepper, bay leaves, smoked paprika and thyme. Then add salt and pepper, and the vegetable stock. Cook for a few minutes.
Add the red wine. Cook for 10 minutes, allowing it to reduce a bit.
Add the tomato paste, tamari and liquid smoke. Whisk in the flour.
Add the mushrooms. Leave them whole (unless some are very big; those can be cut in half).
Either put in the oven for at least 2 hours for all the flavours to infuse, or cook on the stove top at a low heat with the lid on for the same time. 45 minutes before the end of the cooking time, add the tofu.
Serve with rice, potatoes or crusty bread. Top with fresh parsely.

Slice the tofu into 5-8mm slices.
Put the slices between tea towels or paper towels and put something heavy on top. Leave for at least 1 hour - or up to 3 hours, to take the moisture out. Or use a tofu press to squeeze out the moisture.
Put all the ingredients for the marinade in a container that you can fit all the slices of tofu in a single layer.
Mix the marinade around until it is combined, then add the tofu. Turn the tofu pieces in the marinade so they are covered in it!
Put the container in the fridge and leave for a few hours.
Pan fry the tofu so it's crispy on each side (around 10 mins) or bake in a moderate oven (200°C / 400°F / Gas Mark 6) for 45 mins.

This is recipe tastes AMAZING if made the night before; it allows for all the flavours to infuse.