Category: Main Course
Cuisine: European
Yields:
2 Servings
Tofu and Mushroom Stroganoff –
A nod to the Russian classic, with Tofu stepping in for beef. The trick is to have the heat high enough so the mushrooms don’t stew in the liquid they shed.
Ingredients
Adjust Servings
- ~
Instructions
- If using cashews, blend the nuts, ½ a cup of the stock and the white wine vinegar until smooth.
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Toss the tofu with the besan flour until coated.
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Sauté the tofu in a little neutral oil, over a medium heat, in a large fry pan, until slightly browned (do not overcook) - 5 minutes. Set aside.
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Add more oil to the same pan and sauté the onions until translucent, about 5 minutes. Add the garlic and cook for half a minute or so. Remove and set aside.
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Raise the heat and add the butter, mushrooms and thyme and cook until lightly browned.
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Return the onions to the pan.
- Season to taste and add the wine and a splash of Worcestershire sauce.
- Cook, stirring, until the wine has reduced to half.
- Add the remaining stock, bring to a simmer and cook, stirring, until the desired consistency is achieved – 10 minutes.
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Stir through the cashew mixture or sour cream and simmer for 5 minutes.
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Return the tofu and warm through.
- Serve on shell pasta.