This tofu au vin is the vegetarian main course within my 1930s Parisian themed supper club and follows the traditional French dish coq au vin recipe but with the obvious swap. It’s lovely with dauphinoise potatoes and a spoonful of Dijon mustard, and this was made with fresh sage and rosemary from my garden.
Serves 4
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500g extra firm tofu
2 tbsp smoked paprika
2 tbsp butter
1 tbsp olive oil
4 garlic cloves, peeled
1 onion, chopped
1 carrot, chopped
2 celery stick, chopped
8 whole shallots, peeled
1 tbsp brandy
15g cornflour
6 closed cup mushrooms, halved
250ml water
250ml red wine
4 sage leaves
1 sprig of rosemary
sea salt and black pepper
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Preheat the oven to 160°C. Cut the tofu into four equal pieces and dust the tofu thoroughly with smoked paprika. Place the butter and olive oil in a frying pan and heat on the hob until melted. Turn the hob heat to medium-high then add the shallots. Sear tofu for 2 mins, on each side of all the tofu pieces, using the tongs. Transfer the tofu and shallots to an ovenproof casserole. Add the garlic, onion, carrots and celery, and cook, stirring for 10 mins. Transfer the mixture to the casserole dish.
Pour the brandy into the frying pan and cook for 1 min, then mix in the cornflour, and slowly stir in the red wine. Bring to the boil, when stir in the stock, add the sage and rosemary, then season. Pour the liquid into the casserole dish and pop a lid on it. Place in the oven for 1hr. Serve with dauphinoise potatoes.
