Mushroom and Tofu Strogie
From jo_jo_ba 14 years ago
- 20 minutes to make
- Serves 1
Inspired and directed by http://www.eatmedelicious.com/ 2008/03/mushroom-stroganof f.html, I set about to make a version of one of my old favourites - stroganoff - that I could actually eat too! I ate this all by myself but feel free to serve 2!
Ingredients
- 3 oz extra firm tofu, drained, pressed well and cubed shopping list
- steak spice, to taste shopping list
- 8 oz cremini mushrooms, sliced shopping list
- 1/2 small onion, chopped shopping list
- 2 tbsp red wine shopping list
- 1 tsp tapioca flour shopping list
- 1/2 cup "not-beef" broth shopping list
- 1/3 cup plain soy yogurt shopping list
- 2 tsp dried parsley shopping list
- salt & pepper to taste shopping list
- 1 1/2 cups cooked brown rice pasta (I used fettuccine), kept hot shopping list
How to make it
- Cover tofu with a sprinkling of steak spice, set aside.
- Cook the mushrooms and onion in water over medium-low heat for 8 to 10 minutes, until the mushrooms have released all their liquid and it has mostly evaporated.
- Add the wine and cook 1 minute, until it is slightly reduced.
- Mix the tapioca flour and broth in a small dish.
- Pour over the mushrooms and bring the mixture to a boil.
- Add tofu to the pan, lower the heat and simmer 3 minutes. Remove from heat.
- Stir in soy yogurt and parsley, and season to taste with salt and pepper.
- Add noodles and toss well to coat. Serve immediately.
People Who Like This Dish 3
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- nermalsmom Dearborn, MI
- eddoc69 Springfield, IL
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 2 people-
This looks wonderful! I will certainly try it very soon! Thanks!
nermalsmom
in Dearborn loved it
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" It was excellent "