Recipe of the Month: Mushroom Tofu Stroganoff

A delicious stroganoff, while perhaps not typical summer fare, definitely hits the spot after a long day outside! Try this one with beef, tofu, or seitan. To make this recipe vegan, omit the sour cream. Replace it with soy or rice milk and double the cornstarch. Excellent served with noodles of your choice.

Serves 6-8

1½c thinly sliced onion
4 cloves garlic, minced
2t dried basil
1t dried sage
½t dried thyme
1T vegetable oil
8 oz. smoked or regular firm tofu, drained and cubed
4c sliced mushrooms
¼c dry white wine, or stock of choice
2T tamari
½t salt
1/8 t pepper
1T cornstarch
½c cold water
1c sour cream
1T chopped fresh parsley

Sauté onions, garlic, basil, sage, and thyme in oil for about five minutes. Add tofu and cook about 10 minutes, stirring occasionally. Add wine or stock, tamari, mushrooms, salt and pepper. Stir and cook until bubbly. Whisk cornstarch into cold water and add to pan. Then add sour cream (or replacement) and parsley. Heat, stirring constantly until mixture simmers.


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One Response to Recipe of the Month: Mushroom Tofu Stroganoff

  1. Sherrill St. Germain says:

    Do you still make that Chocolate Silken Tofu Pie? Had it there sometime during the 1990s, have a making it ever since, recently lost the recipe. 🙁 Can you help?

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