Tofu bourguignon with mushrooms and pearl onions

Ingredients

• 400 g firm tofu (pressed, cubed)
• 250 g mushrooms (halved)
• 150 g pearl onions (peeled)
• 3 carrots (chunked)
• 300 ml red wine
• 200 ml vegetable stock
• 2 tbsp tomato paste
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 2 tsp dried thyme
• 1 bay leaf
• Salt and black pepper

Method

1. 1Brown tofu in olive oil until golden, set aside. Sauté pearl onions and carrots 5 min. Add garlic, mushrooms and tomato paste, stir 2 min. Pour in wine and simmer 3 min. Add stock, soy sauce, thyme and bay leaf. Return tofu. Simmer covered 30 min. Season. Serve with mashed potatoes.