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Ingredients
- 2 Tblsp. Olive Oil
- 1 1/2 Cups Vegetable Stock
- 1 lb. Extra-firm Tofu, cut into 1/2 inch cubes (I used Italian herbed tofu because I had it to use up, and it was great)
- Salt and Freshly Ground Black Pepper to taste
- 1 Lrg. Yellow Onion, chopped
- 1/2 Cup Tofu Sour Cream, plus more for serving if desired
- 8 oz. White Button Mushrooms, sliced or quartered, depending on size
- Hot Cooked Noodles
- 1 Tblsp. Sweet Paprika
- Cooked Green Beans (Opt.)
- 2 Tblsp. All-Purpose Flour
- 1 Tblsp. Tomato Paste
- 1/4 Cup Dry White Wine
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Directions
1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the tofu and cook, stirring occasionally, until golden brown on all sides, about 7 minutes. Remove from the skillet and set aside.
2. Add the reamining oil and the onion, cover and cook, stirring a few times, until the onion is softened, about 5 minutes. Add the mushrooms and cook until they release their juices, 1 to 2 minutes. Stir in the paprika and flour and cook, stirring constantly, for 1 minute to remove the raw taste from the flour. Add the tomato paste and wine, stirring until smooth. Add the stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
3. Remove from the heat and slowly whisk in the sour cream, blending well. Add the tofu (and green beans, if you like) and simmer for 5 minutes over very low heat to heat through.
4. Serve over the hot noodles and top with additional sour cream, if desired.
I would recommend topping with the additional sour cream, if you like your stroganoff more on the tangy side. The green beans were recomended in the cookbook for additional color and I really enjoyed them!
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