Tofu Stroganoff

Recipe by Kozmic Blues
READY IN: 40mins




  • 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.