Revisiting my vegan tofu bourguignon recipe (+video!)

One year ago I cooked my first ever vegan tofu bourguignon and that recipe inspired me to finally create tofucado and share my recipes with you. Today, one year later, I’m sharing the same recipe (improved version) but I’m also finally launching the tofucado youtube channel. I hope you all enjoy the revisited recipe as well as the video! And don’t forget to subscribe to the channel! 🥰

⚠️This is my first video ever and I’m still learning but hopefully the quality will improve with each video and I can continue to share good quality content with all of you. All feedback is more than welcomed!

Don’t forget to scroll down to read the full recipe in english! La recette est aussi disponible en français.


For this recipe, we are going to need:

  • Vegetables: Carrots, onions, mushrooms and garlic.
  • Tofu
  • Red wine
  • Spices: Thym, bay leaves, persil, salt and pepper
  • Some olive oil
  • Tomato sauce
  • Veggie broth or water
Ingredients Vegan Tofu Bourguignon

How to prepare this vegan tofu bourguignon ?

Tofu press & marinate

As I have mentioned many times in this blog, pressing & marinating the tofu is paramount to firm and super flavorful tofu. For today’s recipe we need that. Tofu bourguignon is all about deep flavors. We will press the tofu for minimum 30 minutes and then we will prepare the marinate.

The marinate is made out of: half of the wine, spices & tomato sauce. We mix well and we leave the tofu to rest with it for at least 1 hour.

Marinate the vegan tofu bourguignon

Preparing the veggies while the tofu marinates

We can take advantage of that marinating time to prepare all of our veggies: dice the onions, cut the carrots in rounds and cut the mushrooms in big chunks.

Once the tofu has marinated for one hour, we can start cooking our vegan tofu bourguignon! First we will cook the onion, garlic & carrots at high heat for like 5 minutes (making sure we don’t burn our pot!). We want them to brown a bit the bottom so we can properly deglaze with a bit our broth. Once that is done, we add the mushrooms and the spices and we repeat the same process. 5 minutes at high heat and if it starts attaching to the bottom again, we deglaze.

Cooking the vegan tofu bourguignon

Once those 10 initial minutes have passed, we set the veggies aside and we can cook the tofu. We cook the tofu in the same pan, 5 minutes at high heat and then we can add the veggies back. After that, we add the other half of everything: half of tomato sauce and wine back to the pan.

Tip: Before adding the wine back, I’d suggest trying the sauce. If it’s too punchy for you already, I’d say drink the wine instead of adding it to the mix. If it still needs a bit more, go ahead and add it to the bourguignon.

Once everything is well mixed-in, we are going to let our tofu bourguignon simmer for at least 1h.

Eating the tofu bourguignon

Passed that hour, we can start thinking about eating it with some delicious:

  • potatoes or
  • pasta

Choose your team. We chose potatoes! Don’t hesitate to pour some extra sauce on top of the potatoes for an extra kick of flavor.

What is your favorite “traditional meal” made vegan? I think tofu bourguignon has to be on the top for me. Kimchi stew as well. Tell me all in the comments !

As per usual, I hope you all enjoy this recipe and if you try it out, don’t forget to tag @tofu_cado and show me the results!

Have a great saturday, and see you next time !

Vegan Tofu Bourguignon

Prep Time1 hr 15 mins
Cook Time1 hr 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: French
Keyword: mushrooms, tofu, wine
Servings: 4 people


  • 2 carrots
  • 2.5 onions
  • 300-400 g mushrooms
  • 5 garlic cloves
  • 500 g tofu Semi-firm or firm
  • 1 cup red wine Burgundy
  • 2 tbsp thym
  • 2 tbsp parsley
  • 3 bay leaves
  • Salt & pepper to taste
  • 2 generous tbsp olive oil
  • 2-4 cups veggie broth
  • 2/3 cup tomato sauce


Pressing & Marinating the tofu

  • Press the tofu for minimum 30 minutes: Wrap the tofu in kitchen towels and put some weight on it during 30 minutes.
  • Cut the tofu in big chunks
  • Marinate the tofu with half of the wine, the spices and the tomato sauce. Marinate in a large bowl or glass container for minimum 1h.

Cooking the tofu bourguignon

  • Dice the onions, cut the carrots, mushrooms and garlic.
  • In a large pot, add the olive oil. When hot, add the onions & garlic and cook at high temperature for 2-3 minutes.
  • Add the carrots and continue to cook at high temperature for an extra 2 minutes. Be careful not to burn the bottom of the pot.
  • Deglaze the pot with some veggie broth or water. I used water. Cook 5 minutes at high temperature then add the mushrooms & the remaining spices.
  • Cook for 5 minutes at high temperature. If the veggies start to attach to the bottom again, add some extra broth/water to deglaze. Set aside
  • In the same pot, add the tofu that has been marinating for at least one hour. Cook 5 minutes at high temperature to infuse all the flavors.
  • Add the veggies back in and mix well.
  • Add the remaining tomato sauce and broth. Before adding the wine, taste the sauce. If it needs some extra punch, add the wine, if you are good with it, don't add more wine.
  • Simmer for 1h minimum.
  • And done! Serve with some boiled potatoes or pasta, as you want. Enjoy!

Recette en français: Tofu bourguignon vegan


  • 2 carottes
  • 2.5 oignons
  • 300-400 g champignons
  • 5 gousses d’ail
  • 500 g tofu (mi-ferme ou ferme)
  • 250ml vin rouge (Vin de Bourgogne
  • 2 cuillères Ă  soupe de: thyme et persil.
  • 3 feuilles de laurier
  • Sel et poivre au goĂ»t
  • Huile d’olive
  • 500 ml-1 l de bouillon vĂ©gĂ©tale
  • 200 g sauce tomate


Presser et mariner le tofu

  • Presser le tofu minimum 30 minutes : emballer le tofu avec du essuie-tout et mettre du poids au-dessus pendant 30 minutes.
  • Couper le tofu en grand morceaux
  • Mariner le tofu avec la moitiĂ© du vin, les Ă©pices et la sauce tomate. Mariner pendant minimum 1 heure dans un bol ou contenant en verre.

Cuire le tofu bourguignon

  • Couper en dĂ©s les oignons, couper en rondelles les carottes, couper en gros morceaux les champignons et l’ail.
  • Dans une grosse casserole, ajouter l’huile d’olive. Quand chaud, ajouter les oignons et l’ail et cuire Ă  haute temperature pendant 2-3 minutes.
  • Ajouter les carottes et continuer Ă  cuite Ă  haute temperature pendant 2 minutes. Faire attention Ă  ne pas brĂ»ler le fond de notre casserole.
  • DĂ©glacer le fond avec un peu de bouillon. Cuire pendant 5 minutes puis ajouter les champignons et les Ă©pices restantes. Mettre de cĂ´tĂ©.
  • Dans la mĂŞme casserole, ajouter le tofu et cuire pendant 5 minutes Ă  haute temperature pour laisser tous les saveurs bien s’infuser.
  • Ajouter les lĂ©gumes dans la casserole. Bien mĂ©langer.
  • Ajouter la sauce tomate et le bouillon restant. Avant ajouter le vin rouge, goĂ»ter la sauce. Si c’est pas assez puissant, ajouter le vin. Si c’est bon pour vous, n’ajoutez pas le vin.
  • Faire mijoter pendant minimum 1 heure.
  • Et voilĂ ! Vous pouvez le dĂ©guster avec des pommes de terre ou des pâtes, votre choix. Bon appĂ©tit !

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