Tofu Stroganoff Recipes
TOFU STROGANOFF
This delicious vegetarian version of stroganoff comes from one of my favorite cookbooks: The Vegetarian Meat and Potatoes Cookbook. It was also suggested that cooked green beans can be added to this at the end with the tofu to add some additional color, flavor and texture. Hope you enjoy this dish as much as I do!
Provided by Kozmic Blues
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a large nonstick skillet over medium heat.
- Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
- Remove tofu from skillet with slotted spoon and set aside.
- Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
- Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
- Stir in paprika and flour and coat onions and mushroom.
- Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
- Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
- Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
- Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
- Remove from the heat and whisk in sour cream.
- Be sure its blended well.
- Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
- Serve over hot noodles, and top with additional sour cream if desired.
Nutrition Facts : Calories 420.2, Fat 20.4, SaturatedFat 6.2, Cholesterol 45.6, Sodium 71.7, Carbohydrate 42.4, Fiber 4.4, Sugar 4.5, Protein 18.3
MUSHROOM TOFU STROGANOFF
This is from the Horn of the Moon Cookbook. This is really rich and makes a lot. (I wonder if it would freeze well.) You might want to halve this recipe. Serve with salad and crusty bread.
Provided by dicentra
Categories Soy/Tofu
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
- After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
- Add soy sauce and stir. Add mushrooms salt and cayenne.
- Lower heat and cook another 5 minutes.
- Add sour cream and parsley to mushrooms. Mix well.
- Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
- Cook 5-10 minutes. Pour onto noodles and toss.
Nutrition Facts : Calories 540.8, Fat 23.6, SaturatedFat 10.9, Cholesterol 103.8, Sodium 450.6, Carbohydrate 63.8, Fiber 4.3, Sugar 6.3, Protein 21.8
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beans #pasta #vegetables #vegetarian #stove-top #dietary #one-dish-meal #soy-tofu #pasta-rice-and-grains #equipment #presentation #served-hot
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