Asked for and posted!!! Yummy! Yummy!
Mushroom Tofu Stroganoff
3 cups finely chopped onion
8 cloves garlic, minced
2 packages Hard (or extra firm) tofu, cut into 1/2-inch dice cubes
4 tablespoons tamari
8 tightly-packed cups sliced mushrooms
1 teaspoon salt
1/4 teaspoon cayenne
Black pepper to taste 3/4 cup fresh parsley, chopped (aprox… we chopped up a bunch and added to taste)
1 cup “no chicken” bouillon (1 cup of water to 1 cube)
¼ cup flour
½ cup soy or unsweetened almond milk
1 and ½ containers of Tofuti “sour cream” (Most of the time I no longer use this. I just add a little more almond milk)
1. Bake Tofu cubes in a 450 degree oven on a sprayed cookie sheet for about 30 minutes or until they start getting golden brown
2. Dry saute onions, garlic, sauté for about 5 minutes or until brown, then set aside (add broth or water as needed to prevent sticking.
3. Sauté the mushroom about 5 minutes. Add tamari sauce towards the end, and then put back in the onions and add the fresh parsley salt and cayenne pepper. (will add a little black pepper next time)
4. Add broth, bring to boil and stir in flour/milk mixture to thicken
Lower heat, stir, and add Tofuti sour cream and cook additional 5 minutes. Remove from heat.
Serve over noodles of choice. (You can toss noodles with 1 tablespoon butter to prevent sticking if you prepare ahead of time)
Serves 8 (this recipe can easily be halved for a smaller portion- but we like leftovers!)
