Tofubourguignon Recipes

BEEF BOURGUIGNON I

Steps:

• For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
• Preheat oven to 300 degrees F (150 degrees C).
• For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
• In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
• Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
• Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
• Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
• About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

TOFU BOURGUIGNON

Steps:

• 1. Cut the tofu into 1-inch squares about 1/2 inch thick. Place in a large shallow dish. 2. Combine the marinade ingredients and pour over the tofu. (If this does not cover the tofu, add water.) Toss the tofu slices so they are well coated and let sit at least 30 minutes. (If marinating longer than an hour, place in the refrigerator.) 3. Preheat the oven to 375°F. Oil a baking sheet and set aside. 4. Place the marinated tofu slices on the prepared baking sheet in a single layer, reserving the marinade. Bake for 35 to 45 minutes, turning the tofu once as it bakes to brown on both sides. 5. While the tofu bakes, heat the oil in a large skillet over medium heat. Add the onions and saute about 5 minutes. Add the mushrooms, bay leaves, thyme, and tarragon. Mix well and continue to sauté another 10 minutes, or until the mushrooms are tender. 6. Sprinkle the flour over the mixture in the skillet and mix well. Remove from the heat and add about 1/4 cup of the marinade. Continue to stir until the liquid thickens to a paste. Return the skillet to the heat and slowly add the remaining marinade while constantly stirring. 7. Add the baked tofu to the skillet, and continue to simmer until the liquid thickens to a rich gravy. Serve immediately over pasta, rice, or millet.

BEEF BOURGUIGNON

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm., In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours., In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer., Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes.

SAUSAGE BOURGUIGNON

Steps:

• For the casserole; heat 1 tablespoon of the oil in a flameproof casserole dish, add the shallots and sausages and cook for 8-10 minutes over a moderate heat, stirring occasionally until lightly golden.
• Add the bacon, 2 garlic cloves and mushrooms and cook for a further 3-4 minutes.
• Add the stock, wine, mustard, most of the thyme, the blended cornstarch and season to taste. Bring to the boil and simmer gently for 20-25 minutes, stirring occasionally.
• For the croutons, heat the remaining oil in a frying pan, add the remaining crushed garlic and bread triangles and fry for 1-2 minutes each side, until crisp and golden. Drain on kitchen paper.
• Serve the bourguignon sprinkled with the remaining chopped thyme, and the croutons arranged around the edge.

TOFU BOURGUIGNON

Steps:

• Start with shallots. Boil them few minutes, then in a sieve drain under cold running water and peel off the skin. Now it comes off much easier than if you tried to do it before boiling.
• In a skillet brown tofu with one Tbsp peanut oil. Stir often to make sure that all sides are nicely brown. Set aside.
• Now saute the onion on the rest of the oil until slightly soft. Add celery and carrot and sweat for a few minute Add tofu, mushrooms, vegetable stock, red wine and mix in some tomato paste. Grate garlic and add to the stew. Reduce the heat to medium, cover and continue cooking for 15 minute.
• After 15 min add shallots and continue cooking for another 15 minute.
• At the end whisk in some cornstarch mixed with cold water and leave simmering for 2-3 min more. Serve with mashed potatoes.