Mushroom Tofu Stroganoff

Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

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.
Most Helpful

both me and my husband really enjoyed this recipe, he's actually not a huge fan of most tofu. i did use olive oil instead of butter and omitted the poppy seeds. i also added some whipping cream along with the sour cream, a touch of lemon juice.

evangeline.photographer July 08, 2012

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!

Chef_Irion January 02, 2009