Tofu Stroganoff

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb extra firm tofu, cut into 1/2 inch cubes
• 1 large yellow onion, chopped
• 8 ounces button mushrooms, sliced
• 1 tablespoon sweet paprika
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 1/4 cup dry 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)

Recipe

• 1 heat 1 tbsp oil in a large nonstick skillet over medium heat.
• 2 add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
• 3 remove tofu from skillet with slotted spoon and set aside.
• 4 add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
• 5 next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
• 6 stir in paprika and flour and coat onions and mushroom.
• 7 be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
• 8 add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
• 9 add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
• 10 reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
• 11 remove from the heat and whisk in sour cream.
• 12 be sure its blended well.
• 13 add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
• 14 serve over hot noodles, and top with additional sour cream if desired.