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.
Really liked this one. The only change I made was to saute a minced garlic clove with the onion. My husband, who is not a vegetarian like I am, really liked this dish. Next time, in addition to adding the minced garlic, I would use half the tomato paste called for and would double the sour cream from 1/2 cup to 1 cup. All in all, a really nice dish. Thanks, Kozmic Blues, for a great meal.
I really liked this, although I'm not sure that I would make it again. Nothing wrong with it. It's very good, but it didn't completely wow me. I believe that it could use a little more zing. Not sure what it needs. Maybe I will try again afterall and see if I can tweak it a little, because I like the basic recipe.
Lovely, flavorful tofu dish! I used smoked tofu so I could skip the pressing. I used ketchup instead of tomato paste, added a dash of nutmeg, and used red wine instead of white. We really enjoyed it, thanks for the recipe!
This went together pretty easily; I, too, spent some time draining the tofu and even put it in a colandar after cooking to get more of the moisture out. I really enjoyed the tofu and mushrooms together, but I think next time I would use curry paste in place of the paprika. The paprika just didn't do this dish justice. Also, I'm not sure why its called stroganoff, as it didn't remind me of stroganoff at all!
I froze, boiled, and pressed the tofu first; then made the recipe as written. I thought there was something missing. I could not taste the mushrooms, the sourcream flavor was quite prominent. Maybe some garlic next time. I was disappointed with the presentation, it needed color. Green/red peppers perhaps, added toward the end, when the tofu is returned to the pan. I WILL make this again, because it's really easy, but with some adjustments. Thanks for this recipe.
This is a good dish but I couldn't give it 5 stars. I think 1 T. tomato paste is too much. It makes it too tomatoey. I added a fat clove of garlic which I think helped. Also, the tofu needs to be pressed and drained of all water. A good way to do this is put the tofu on a plate and weigh it down with something quite heavy with no paper towels. I use a big iron skillet. After about 15 minutes a puddle of water will have collected. Pour it off and weigh down again. Wait 20 minutes and pour water off. Now press between several layers of paper towels or a kitchen towel. If you just try to press using paper towels before you first press out all the water, you can use a gazillion paper towels trying to soak up all the water. All in all this is a tasty dish and can be great with a few changes.
This is utterly delicious, light, and satisfying. Very nice blend of flavors. I yogurt in place of half of the sour cream. Takes a little time to make but is pretty simple, and well worth it.