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Tofu Bourguignon
Yield: 4 servings

2 lbs firm tofu cut into 1 in. squares
1 1/2 c dry red wine
1/4 c tamari
4 garlic cloves; pressed
2 tb olive oil
2 c sliced onions
4 c sliced mushrooms
4 bay leaves
1 ts thyme
1 ts tarragon
4 tb whole wheat pastry flour

Place the pieces of tofu in a large, shallow dish. Mix together
the wine, tamari, and garlic. Pour the mixture over the tofu, add
water as need to cover it, and let it marinate for at least one
hour. If the tofu is going to marinate for more than an hour,
place in the refrigerator.

Place the marinated tofu on a well-oiled cookie sheet, reserving
the marinade. Bake at 375oF for 35-45 minutes or until crispy and
brown. Turn the tofu over once during the baking so that it browns
on both sides.

While the tofu bakes, heat the oil in a large pan and slowly saute
the onions. When the onions are almost tender, add the mushrooms
and the herbs. Saute for a few minutes more. Add the flour and
mix well. Remove the pan from the heat and stir in a little of
the marinade. Continue stirring until a paste is formed. Return
the pan to the heat and slowly add the remaining marinade, stirring
constantly. Add the baked tofu and simmer until thickened.

Serve over pasta, rice or millet.


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