Tofu Stroganoff

Approximately 600 calories per person for two people

  • Prep time: about 45 minutes
  • Cook time: about 120 minutes

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.

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