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Mushroom Tofu Stroganoff
serves 4
3 T butter*, divided
2 T olive oil
1 large onion, diced finely
6 cloves garlic, minced
12 oz firm nigari-style tofu, drained and cubed
2 T shoyu soy sauce
1 lb mushrooms, sliced thickly
1 1/2 T dried dill weed
1/4 tsp cayenne pepper
1 cup sour cream*
freshly ground black pepper
12 oz egg* noodles, or other pasta
Melt 1 T butter and olive oil in a large skillet over medium-high heat. Add cubed tofu and cook until browned on all sides. Remove from pan and set aside on paper towels to drain.
Melt remaining butter in same skillet over medium-high heat. Add onions and saute until transluscent. Add garlic and saute a few minutes more. Now, add mushrooms. Allow the mushrooms to caramelize (by leaving them, undisturbed, for 5-10 minutes). Keep an eye on the mushrooms so that they brown, but do not burn. This step is vital, as it adds a great depth of flavor (and meatiness) to the final dish.
When the mushrooms have attained a nice level of caramelization, add dill and cayenne pepper. Add the fried tofu, along with the shoyu, and stir well to combine. At this point, you can set the mixture aside and keep warm.
Cook pasta according to package directions. When pasta is nearly done, remove mushroom-tofu mixture from the heat and stir in sour cream. Taste for seasonings, adding more shoyu and black pepper to taste.
When pasta has finished cooking, drain and add to mushroom tofu mixture. Toss well and serve.
*NOTE: This recipe can be made vegan with the substitutions of polyunsaturated margarine, vegan sour cream and yolk-free "egg" noodles
©BURP! Where Food Happens
serves 4
3 T butter*, divided
2 T olive oil
1 large onion, diced finely
6 cloves garlic, minced
12 oz firm nigari-style tofu, drained and cubed
2 T shoyu soy sauce
1 lb mushrooms, sliced thickly
1 1/2 T dried dill weed
1/4 tsp cayenne pepper
1 cup sour cream*
freshly ground black pepper
12 oz egg* noodles, or other pasta
Melt 1 T butter and olive oil in a large skillet over medium-high heat. Add cubed tofu and cook until browned on all sides. Remove from pan and set aside on paper towels to drain.
Melt remaining butter in same skillet over medium-high heat. Add onions and saute until transluscent. Add garlic and saute a few minutes more. Now, add mushrooms. Allow the mushrooms to caramelize (by leaving them, undisturbed, for 5-10 minutes). Keep an eye on the mushrooms so that they brown, but do not burn. This step is vital, as it adds a great depth of flavor (and meatiness) to the final dish.
When the mushrooms have attained a nice level of caramelization, add dill and cayenne pepper. Add the fried tofu, along with the shoyu, and stir well to combine. At this point, you can set the mixture aside and keep warm.
Cook pasta according to package directions. When pasta is nearly done, remove mushroom-tofu mixture from the heat and stir in sour cream. Taste for seasonings, adding more shoyu and black pepper to taste.
When pasta has finished cooking, drain and add to mushroom tofu mixture. Toss well and serve.
*NOTE: This recipe can be made vegan with the substitutions of polyunsaturated margarine, vegan sour cream and yolk-free "egg" noodles
©BURP! Where Food Happens
2 comments:
This looks fantastic! What a great way to make something I normally have with beef into something vegetarian!
mmmmmmm I'm loving that you used tofu in this!!
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