Vegan Mushroom Bordelaise with Tofu
This Vegan Mushroom Bordelaise with Tofu is a hearty, elegant plant-based dish featuring crispy tofu, tender mushrooms, and a rich wine-based sauce. Perfect for a special occasion or a comforting dinner!
Equipment
- Frying Pan
- Spatula
Ingredients
Main Ingredients
- 2 cups mushrooms button, cremini, or portobello, sliced
- 1 block firm tofu pressed and cubed
- 1 tbsp olive oil plus more if needed
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp flour or cornstarch for gluten-free option
- 1 cup vegetable broth
Garnish
- fresh thyme
- parsley chopped
Instructions
- Prepare the Tofu: Press tofu to remove excess moisture, cube it, and marinate with soy sauce. Sauté in olive oil until golden and crispy. Set aside.
- Cook the Mushrooms: In the same pan, add more olive oil and sauté the onions and garlic until fragrant. Add the mushrooms and cook until tender.
- Make the Bordelaise Sauce: Sprinkle flour over the mushroom mixture and stir, deglazing the pan. Add vegetable broth and simmer until the sauce thickens.
- Combine and Serve: Add the tofu back to the pan to coat in sauce. Garnish with fresh thyme and parsley. Serve with mashed potatoes, rice, or crusty bread.
Notes
For an extra flavor boost, add a splash of vegan red wine when deglazing the pan. This dish pairs wonderfully with mashed potatoes, rice, or a rustic loaf of bread.