TOFU STROGANOFF
This delicious vegetarian version of stroganoff comes from one of my favorite cookbooks: The Vegetarian Meat and Potatoes Cookbook. It was also suggested that cooked green beans can be added to this at the end with the tofu to add some additional color, flavor and texture. Hope you enjoy this dish as much as I do!
Provided by Kozmic Blues
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 420.2, Fat 20.4, SaturatedFat 6.2, Cholesterol 45.6, Sodium 71.7, Carbohydrate 42.4, Fiber 4.4, Sugar 4.5, Protein 18.3
MUSHROOM TOFU STROGANOFF
This is from the Horn of the Moon Cookbook. This is really rich and makes a lot. (I wonder if it would freeze well.) You might want to halve this recipe. Serve with salad and crusty bread.
Provided by dicentra
Categories Soy/Tofu
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
- After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
- Add soy sauce and stir. Add mushrooms salt and cayenne.
- Lower heat and cook another 5 minutes.
- Add sour cream and parsley to mushrooms. Mix well.
- Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
- Cook 5-10 minutes. Pour onto noodles and toss.
Nutrition Facts : Calories 540.8, Fat 23.6, SaturatedFat 10.9, Cholesterol 103.8, Sodium 450.6, Carbohydrate 63.8, Fiber 4.3, Sugar 6.3, Protein 21.8
TOFU STROGANOFF ON WILD RICE
Tofu stroganoff served over wild rice - a flavorful family dinner! Perfect if you love Asian-inspired cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- In 3-quart saucepan, heat wild rice and water to boiling; reduce heat to low. Cover; simmer 40 to 50 minutes.
- Meanwhile, in blender or food processor, place 1 package of tofu, the sour cream, tomato paste, garlic, 1 teaspoon soy sauce, the salt and red pepper. Cover; blend on high 1 to 2 minutes, stopping blender frequently to scrape sides, until smooth; set aside.
- Cut remaining package of tofu into 1-inch cubes. In 12-inch skillet, heat oil over medium heat. Cook cubed tofu in oil about 10 minutes, stirring occasionally, until tofu starts to turn light golden brown; remove from skillet and set aside.
- Add butter to skillet. Cook onions in butter 4 to 5 minutes, stirring occasionally, until softened. Stir in 2 tablespoons soy sauce and the mushrooms. Cook 3 to 4 minutes, stirring occasionally, until mushrooms are tender.
- Stir tofu cubes and sauce into mushroom mixture. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Serve over wild rice. Sprinkle with parsley and pepper.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 5 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g
TURKEY TOFU STROGANOFF
Remember my motto: If you've got it, sneak it in! Try to eat a rainbow each and every day for even the small trace amounts can do us all a world of good. This recipe is the epitome of that logic. Trust it and as always, Enjoy!
Provided by DayJahView
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Slice garlic very thin, shred carrot, celery against the grain of the stalk and cook turkey meat on medium heat in large skillet for 5 minutes. Cut pea pods in half, chop cabbage and slice peppers. Add to turkey along with chicken broth, seasonings and white wine. Simmer for 5 minutes more. Slice and chop tofu and spinach and slice mushrooms. Add to the skillet and simmer 2 minutes longer. Just prior to serving add three cups of plain, fat-free yogurt heating through. Serve over egg noodles. Enjoy!
Nutrition Facts : Calories 429.8, Fat 10.3, SaturatedFat 2.5, Cholesterol 86.8, Sodium 848.9, Carbohydrate 48.6, Fiber 4.3, Sugar 14.9, Protein 34.2
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