Braised Tofu in Red Wine

If UB40 had ever put out a recipe for braised tofu, it would probably look a lot like this. With a glorious depth of flavour from the simmered red wine and various seasonings, you'll have yourself a hearty winter warmer that's perfect alongside creamy mash and green veg.

One of the best things about cooking this dish is the aroma of red wine that'll fill your kitchen. It's just so, so good. The fact that it also happens to be gluten-free is an added bonus.

If you fancy more delicious vegan stews to see you through the colder months, check out these recipes for vegan stovies, vegan goulash, and jackfruit stew.

Why you'll love it

• It's hearty and comforting in the winter months
• It's thickened with cornflour, meaning it's gluten-free
• Cooking with red wine will make your kitchen smell amazing
• This recipe is absolutely, completely, probably, possibly, UB40-approved
• You can easily adjust the flavours to your liking by adding other herbs or seasonings

Recipe testing notes

• Browning the tofu: During the browning stage, you're not really ‘sealing’ the tofu like you would with meat – you simply want to get a nice golden crisp on the outside. Results will vary slightly depending on the degree of firmness and water content of your tofu.
• Non-stick pan: I've made this a few times with different pans and got the best results when using a good-quality, non-stick pan.
• Red onion: I've specifically used red onion here as it's sweeter than white or yellow onion when cooked. It also softens quickly so you can fry the mushrooms at the same time.
• Root veg: If you'd like to include root veg such as carrots or parsnips, note that these will take longer to cook and so you'll want to increase the cooking time and liquid amount accordingly.

What is braising?

Braising is a cooking method that combines dry heat (to first brown the ingredients) and wet heat (to then partially immerse the ingredients and further cook them). It typically uses less liquid than stewing, with that liquid being anything such as wine, beer, stock, or coconut milk.

While many braising recipes involve slow-cooking meat over several hours, it’s not really necessary with tofu. Instead, you just want to make sure the red wine and stock have reduced enough to create a slightly thick, rich sauce for the tofu pieces.

Which tofu is best for braising?

For this recipe, I'd recommend using extra-firm tofu. This has a meaty texture and holds its shape well during cooking, while also absorbing the flavours of the braising liquid.

Looking for more ways to use extra-firm tofu in your cooking? Check out these recipes for grilled tofu skewers, shredded tofu tacos, miso baked tofu, teriyaki tofu steaks, and vegan jalfrezi curry.

Which red wine is best?

When it comes to cooking tofu in red wine, I'd suggest a dry variety such as Pinot Noir, Merlot, or Shiraz (and ideally one that's labelled vegan, of course).

For another top-drawer vegan recipe that includes red wine, check out this meat-free spaghetti bolognese.

What you'll need

To make this delicious braised tofu recipe, you'll need:

• Extra-firm tofu as the central ingredient
• Mushrooms for added texture
• Onion and garlic to create the aromatic base
• Red wine for its fruity notes and depth of flavour
• Seasoning in the form of dried rosemary, bay leaf, Henderson's Relish, and wholegrain mustard
• Cornflour to help thicken the braising liquid
• Fresh parsley to help finish off the dish when serving

How to make braised tofu in red wine

Drain the tofu and cut into ½ inch (1 cm) thick slices. Cut each slice into large bite-sized squares, then pat the pieces dry with kitchen towel to remove any excess water.

Note: If you're not using extra-firm tofu, you may also want to press it before using in this recipe.

In a wide non-stick pan, heat two tablespoons of oil on medium heat. Carefully add the tofu pieces in a single layer and fry for 4-5 minutes on each side or until golden, shaking the pan gently now and then.

If necessary, add a little extra oil and/or reduce the heat to prevent sticking.

Once golden on both sides, turn off the heat and transfer the tofu pieces to a plate or chopping board lined with kitchen towel to absorb some of the cooking oil.

Heat the same pan again, add another tablespoon of oil, and fry the red onion and mushrooms for 4-5 minutes until starting to soften.

Add the chopped garlic and cook for another couple of minutes until soft. Season with salt and pepper.

Next, add the red wine, rosemary, bay leaf, Henderson's Relish, and wholegrain mustard. If using parsley, finely chop the stems and add these.

Bring to a simmer and cook for a few minutes to reduce the liquid slightly.

After a few minutes of simmering, return the tofu pieces to the pan. Add the vegan stock (or water) and stir gently.

Bring back to a gentle simmer and cook for 10 minutes, spooning the liquid over the tofu pieces and turning them over half-way through.

In a bowl or mug, combine 1 tablespoon of cornflour with 2 tablespoons of cold water to create a slurry. Mix thoroughly to remove any lumps, then stir this into the pan and cook for a few minutes to thicken.

If it's looking too thick, add a little more vegan stock or water to achieve the desired consistency.

Adjust the flavours to taste, adding any extra rosemary, Henderson's Relish, salt, and pepper, and serve.

Serving suggestions

This one is great with simple sides such as mashed potatoes or mashed swede and greens such as broccoli, kale, cabbage, or peas. If you have it, a sprinkling of chopped fresh parsley or chives will add a nice finishing touch to the plate.

Other suggestions for sides include rice, bread, vegan dauphinoise potatoes, vegan roast potatoes, cheesy roasted parsnips, vegan cauliflower cheese, and roasted sprouts with tofu bacon.

Recipe FAQ

Variations and tips for braised tofu

• Cooking without wine: If you want to make a similar version of this dish without wine, you could try vegan instant gravy granules and extra liquid to create a thick sauce. Note that this won't have quite the same flavour or texture, and you may want to check that the granules you use are gluten-free.
• Dried herbs: You could use ingredients such as dried thyme or sage in place of the rosemary.
• Fresh herbs: If you don't have fresh parsley, you could use chives instead.
• Adding sweetness: If you'd like a subtle sweetness in the sauce, try adding a small amount of sugar or agave syrup during cooking.

More vegan recipe ideas

If you liked this recipe, you might also enjoy:

You can also check out my full list of vegan stew recipes.

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