Tofu Stroganoff

Approximately 600 calories per person for two people

Ingredients

230 Calories of firm tofu, drained. Our brand is 2 ½ ounces (71 grams)
1 tablespoon (Tbsp) Butter
2 ½ ounces (71 grams) White Onion, diced
½ head Garlic, minced
4 ounces (113 grams) mushrooms; fresh, canned or dehydrated-and-soaked.
1 fresh Serrano Pepper, or 1 Jalapeño – sliced, keep the seeds.
3 tablespoons (Tbsp) Sherry Cooking Wine
4 tablespoons (Tbsp) Sour Cream
½ heaping teaspoon (tsp) Dijon Mustard
¼ teaspoon (tsp) dried Thyme
½ teaspoon (tsp) Salt
¼ teaspoon (tsp) Black Pepper
½ teaspoon (tsp) Bragg’s Aminos or Soy Sauce
¼ teaspoon (tsp) Worcestershire Sauce
1 vegetable bouillon cube, crumbled
¾ Cup of Water
1 Tablespoon (Tbsp) Heavy Whipping Cream
½ Ounce (14 grams) Cream Cheese
1 Tablespoon (Tbsp) Fresh Parsley, chopped
Pasta Choices
- 4 ounces (113 grams) Egg Noodles or
- 4 ounces (113 grams) Tri-colored Spiral Pasta, cooked al dente

Preparation

Tofu
- Cut tofu into ½ inch cubes.
- Wrap tofu in paper towels and place on a plate. Nest another plate on top. Place a can of beans on top of the plates and press for 30 minutes.
- Preheat the oven to 400F degrees.
- Spread the tofu cubes on a roasting tray, place in the preheated oven and bake until browned and crusty, 15-20 minutes,
- After the first 10 minutes of baking, stir and flip the cubes every 5 minutes.
- Remove from oven and set aside.
Sauce
- Put one bouillon cube in ¾ cup water, heat to dissolve.
- Once dissolved, allow to set for a few minutes.
- To the Bouillon broth, add whipping cream, worcestershire sauce, thyme, salt, pepper, Aminios and mustard. Mix and set aside.
Cream Mixture
- In a small bowl, add cream cheese, sour cream and ½ the parsley and mix throughly. Set aside
Pasta
- Fill the bean/rice pot with enough water to cover the pasta and bring to a boil.
- Add pasta, stir well, and reduce heat to low, cover and cook until done.
- Set aside

Do not start these next steps until the tofu is baked and the noodles done.

Heat the butter in the lid pan over medium high heat.
Sauté the onions until they begin to soften. They will fully cook later.
Add the garlic and serrano/jalapeño pepper and sauté for another few minutes.
Add the mushrooms and sauté until the mushrooms have released their liquid and are soft.
Add the Sherry Cooking Wine and deglaze the bottom of the pan with a wooden spatula.
Simmer for 3 minutes until most of the liquid is gone, stirring constantly.
Add the Bouillon broth/whipping cream sauce. Stir well
Add the baked tofu cubes.
Stir well to combine, bring to a boil.
Reduce the heat to low, cover and cook for 10 minutes, stirring occasionally.
Add the cream mixture from the small bowl.
Make sure the cream cheese is mixed in and no lumps.
Return to a low simmer for 3 minutes, mixing occasionally, then turn off heat.
Taste and see if more salt is needed.
Serve immediately over egg noodles
Garnish with some freshly chopped Italian parsley.