-IBIS-1.5.0-
rx
recipe
mushroom tofu stroganoff
nutrition

definition

mushroom tofu stroganoff


• ingredients:
1 16 oz. block of tofu, drained, pressed, and marinated
1 tbsp. olive oil
3 tbsp. butter or olive oil
1 large yellow onion, chopped
1 pound mushrooms (combination of button, shiitake, oyster if available)
3 cloves garlic
1/2 tsp. paprika
1 tsp. nutritional yeast
1/2 tsp. fresh thyme or pinch dried thyme
1 tbsp. tamari
salt and freshly ground black pepper
1/2 cup dry sherry or red wine (may substitute 1/2 cup stock)
1 cup mushroom or vegetable stock 1 1/2 cups dairy or tofu sour cream

• method:
1. Drain the marinated tofu on a slanted cutting board while you gather and prepare the rest of the ingredients. Cut the tofu in strips or cubes and bake at 350° F for 20 minutes.
2. Heat 1 tbsp. each butter and oil or 2 tbsp. oil in a large heavy skillet. Add the onions and saute on high heat until they begin to brown. Turn down the heat and cook carefully until they begin to caramelize (about 15 minutes), stirring frequently. While they are cooking, slice the mushrooms 1/4 inch thick, chop the garlic, and warm the stock.
3. Mix the garlic, paprika, nutritional yeast, and thyme into the onions.
4. Add the remaining oil or butter and tamari. When the butter is melted, add the mushrooms. Salt and pepper, and carefully stir. Once the mushrooms begin to cook, add the tofu and sherry, wine or 1/2 cup stock, let bubble and simmer for 8-10 minutes.
5. Add the heated stock to the sour cream. Once the mushrooms are sufficiently cooked, add the sour cream to the pan. Cook gently over low heat until the sauce is hot and reduced to the desired thickness. Try not to boil the sauce as it may curdle. Additional yeast may be added to thicken.
6. Check the seasonings and serve over rice, bulghar wheat, noodles or barley.

(Brown, pp. 155-156)
From The Tassajara Recipe Book by Edward Espe Brown, © 1985. Reprinted by arrangement with Shambhala Publications, Inc., 300 Massachusetts Avenue; Boston, MA 02115.


footnotes