Tofu au Vin

Drain, rinse, and pat tofu dry; cut into 1/2- to 3/4-inch cubes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a shallow dish big enough to fit it in one layer. Sprinkle with vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; gently toss to combine.

Heat the remaining 1 tablespoon oil in the pan over medium 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 to 5 minutes more. Sprinkle the vegetables with flour; stir to coat.

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

Carb Servings: 1/2 starch, 1 vegetable, 1 medium-fat meat, 2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin A (103% daily value), Calcium (23% dv), Potassium (18% dv), Iron (15% dv).