Prep 10 mins
Cook 30 mins
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!
- 2 tablespoons olive oil
- 1 lb extra firm tofu, cut into 1/2 inch cubes
- 1 large yellow onion, chopped
- 8 ounces white button mushrooms, sliced
- 1 tablespoon sweet paprika
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1⁄4 cup dry white wine
- 1 1⁄2 cups vegetable stock (or water) or 1 1⁄2 cups broth (or water)
- 1⁄2 cup sour cream (or tofu sour cream if vegan)
- salt and pepper
- 1 lb cooked noodles (I like no-yolk egg noodles)
- 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.
Very good. I added a little more tomato paste, 1/2 cup marsala, fire-roasted tomatoes, and a little chili and cayenne pepper. Served over garlic-basil noodles.
Pros: Easy enough for a beginner. Simple ingredients. Relatively quick. Savory. Wine adds nice compliment to sour cream. Cons: Tofu itself doesn't have any flavor. A bit too much sour cream. Needs additional seasoning, I recommend a splash of worcestershire sauce and a hit of red pepper. Mushrooms would be far more flavorful if cooked until browned, however add additional broth if you go that route.
My first foray into tofu for Meatless Monday and I really wish there was a 4 and a half star rating. This was really good, my husband even said it was "good" instead of his usual "it's OK". I agree that it was a bit bland, so I added 1 Tbsp of balsamic vinegar and 1/4 tsp of cayenne. Next time I think I'll use lemon juice. I was out of tomato paste, so I used a full Tbsp of ketchup and the tomato flavor was very subdued. I also used 2 portobella mushroom caps b/c I don't really use white mushrooms anymore. They added a nice mushroomy flavor. I will add this recipe to my regular lineup. Thanks for something tasty and meatless.