Side Pannel
Mushroom Tofu Stroganoff
Mushroom Tofu Stroganoff
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Vegetarian, Pasta
Ingredients List
- 1 lb Marinated Tofu; see recipe
- 1/2 tb Olive oil
- 1/2 tb Butter
- 1 lg Yellow onion; diced med-sm
- 1 lb Mushrooms; crimini or button
- 2 ts Minced garlic
- 1/2 ts Paprika
- 1 ts Nutritional yeast
- 1 pn Dried thyme
- 1 tb Tamari soy sauce
- Salt; to taste
- Freshly ground black pepper;
- -to taste
- 1/2 c Dry sherry; or red wine
- 1 c Vegetable stock
- 1 1/2 c Nonfat sour cream
- 1 pk Yolk-free egg noodles; or
- -rice
Directions
Drain the marinated tofu on a slanted board while you gather and prepare
the rest of the ingredients. Cut the tofu into strips or cubes and bake at
350 degrees F for 20 minutes or so. Remove and set aside.
Heat 1 tbsp each olive oil and butter in a 12-inch saute pan. When the oil
and butter are hot, add the onions. Saute them on a high heat until they
begin to brown, then turn down the heat and cook the onions carefully until
they begin to caramelize, stirring frequently. (Add water or stock as
necessary during this time.) This will take about 15 minutes. They should
be soft. While they are cooking, slice the mushrooms about 1/4 inch thick,
chop the garlic, and warm the stock.
Mix the garlic, paprika, nutritional yeast, and dried thyme into the cooked
onions. Add the remaining 4 tbsp butter and the tamari. When the butter is
melted, add the mushrooms. Salt and pepper them and carefully stir. Once
the mushrooms begin to cook, add the tofu and the sherry or wine, and let
bubble and simmer for 8 to 10 minutes.
Add the heated stock to the sour cream. Once the mushrooms are sufficiently
cooked, add the sour cream stock to the pan. Cook until the sauce is hot
and reduced to the thickness you want. Try not to boil the sauce for too
long or the sour cream will curdle.
Check the seasonings and serve over rice or twisted egg noodles.
the rest of the ingredients. Cut the tofu into strips or cubes and bake at
350 degrees F for 20 minutes or so. Remove and set aside.
Heat 1 tbsp each olive oil and butter in a 12-inch saute pan. When the oil
and butter are hot, add the onions. Saute them on a high heat until they
begin to brown, then turn down the heat and cook the onions carefully until
they begin to caramelize, stirring frequently. (Add water or stock as
necessary during this time.) This will take about 15 minutes. They should
be soft. While they are cooking, slice the mushrooms about 1/4 inch thick,
chop the garlic, and warm the stock.
Mix the garlic, paprika, nutritional yeast, and dried thyme into the cooked
onions. Add the remaining 4 tbsp butter and the tamari. When the butter is
melted, add the mushrooms. Salt and pepper them and carefully stir. Once
the mushrooms begin to cook, add the tofu and the sherry or wine, and let
bubble and simmer for 8 to 10 minutes.
Add the heated stock to the sour cream. Once the mushrooms are sufficiently
cooked, add the sour cream stock to the pan. Cook until the sauce is hot
and reduced to the thickness you want. Try not to boil the sauce for too
long or the sour cream will curdle.
Check the seasonings and serve over rice or twisted egg noodles.
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