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Mushroom and Tofu bourguignon with spoon
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5 from 3 votes

Mushroom and Smoked Tofu Bourguignon

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 mins
Cook Time2 hrs
Total Time2 hrs 45 mins
Course: Main Course
Keyword: Bourguignon, stew
Servings: 6
Author: Louise-Claire Cayzer


For the Bourguignon

  • 3 tbsp 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
  • 500 g smoked tofu either use Taifun smoked tofu, or make your own - recipe below, chopped into pieces (optional - 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 tbsp thyme dried or fresh
  • 3 bay leaves
  • 2 cloves (crushed)
  • 2 tsp smoked paprika
  • 3 drops liquid smoke Stubbs Hickory Liquid Smoke
  • 1 cups vegetable stock vegan
  • ¼ cup tamari soy sauce is also fine, but note it contains gluten
  • ½ cup tomato sauce
  • ¼ cup corn flour or ordinary flour.
  • 3 cups vegan red wine
  • Salt and pepper
  • Bunch of fresh parsley to garnish (optional)

For the Smoked Tofu (if making your own Smoked Tofu)

  • 1 pack firm plain tofu
  • 1 Tbsp Maple Syrup / any other sugar
  • 3 Tbsp Soy Sauce / tamari use tamari if want to gluten free
  • 1 tsp liquid smoke


For the Bourguignon

  • Prepare the tofu. Either make your own using our recipe or used pre-smoked tofu. If use 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.
  • 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, pepper, bay leaves, smoked paprika and thyme. Then add salt and pepper. Cook for a few minutes.
  • Add the red wine. Cook for 10 minutes, allowing it to reduce a bit.
  • Add the tomato paste, tamari, vegetable stock and liquid smoke. Whisk in the flour.
  • Add the mushrooms just before putting in the oven. Leave them whole (unless some are very big; those can be cut in half).
  • Put in the oven for at least 2 hours for all the flavours to infuse. 45 minutes before the end of the cooking time, add the tofu.
  • Serve with rice, potatoes or crusty bread.

For the Smoked Tofu

  • Slice the tofu into 5-8 mm 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, or better, overnight, so the tofu soaks up the flavour.
  • Pan fry the tofu so it's crispy on each side (around 10 mins) or bake in a moderate oven (200°C / Gas mark 6) for 45 mins.