Mushroom Tofu Stroganoff

dicentra's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 4 tablespoons butter
• 1 1/2 cups finely chopped onions
• 4 garlic cloves, minced
• 1 teaspoon dill
• 2 teaspoons basil
• 1 1/2 lbs tofu, cut into 1-inch cubes
• 2 teaspoons soy sauce
• 4 cups sliced mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 3 quarts water
• 1 lb dry fettuccine (try the spinach kind)
• 1 cup sour cream (or plain yogurt)
• 1/2 cup finely chopped fresh parsley
• 2 teaspoons poppy seeds

Directions:

1. Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
2. After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
3. Add soy sauce and stir. Add mushrooms salt and cayenne.
4. Lower heat and cook another 5 minutes.
5. Add sour cream and parsley to mushrooms. Mix well.
6. Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
7. Cook 5-10 minutes. Pour onto noodles and toss.

Reviews

[Chef_Irion]

I thought this was a very good dish. This was my very first time trying tofu and I have to say, it was very good in this recipe. I love mushrooms and so I knew this would be good. The only reason I didn't give 5 stars is because I thought it needed some more seasonings. I added some salt and pepper to mine on the table. But thanks for a great tofu dish! I will make it again for sure!

[MC Baker]

This is a great recipe. I've been using a version of this myself for some time, but I never right down the recipe so it can get tricky to repeat. Thankfully you have, so I keep this in my recipe book to come back to. I usually omit the poppy seeds. This is definitely one of my staples. I love it!