Tofu au Vin

(4 SERVINGS)

Ingredients

• 1 14oz. pckg. extra firm tofu
• 2T. EV Olive Oil
• 1T. balsamic vinegar
• 3/4t. salt
• 1/2t. ground pepper
• 1c. frozen pearl onions, thawed
• 2 med. carrots, halved lengthwise & sliced
• 2T. & 1t. all purpose flour
• 2 cloves garlic, minced
• 1 bay leaf
• 8oz. mushrooms, sliced
• 2c. light-med. bodied red wine (Merlot, Pinot Noir, Beaujolais Nouveau)
• 2t. butter

Directions

1. Drain, rinse, and pat tofu dry, cut into cubes. Heat 1T. oil in a large nonstick skillet over med-high heat. Add tofu and cook in a single layer, stirring every 1-2 minutes, until golden brown, 7-9 minutes. Transfer the tofu to a shallow dish big enough to fit in one layer. Sprinkle with vinegar, 1/4t. salt and 1/4t. pepper; gently toss to combine.

2. Heat the remaining 1T. oil in the pan over med heat. Add onions, carrots, garlic, and bay leaf; cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms; cook, stirring until they release their liquid, 3-5 minutes more. Sprinkle the vegetables with flour; stir to coat.

3. Add wine, remaining 1/2t. salt, and 1/4t. pepper to the pan and cook, stirring, until the wine has reduced slightly and sauce has thickened, 4-6 minutes more. Return tofu to the pan, add butter and stir until heated thoroughly, 1-2 minutes. Remove bay leaf before serving.

Serve with noodles and sauteed spinach.