TOFU STROGANOFF ON WILD RICE

Tofu Stroganoff on Wild Rice image

Tofu stroganoff served over wild rice - a flavorful family dinner! Perfect if you love Asian-inspired cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 16

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Ingredients

2 cups uncooked wild rice
5 cups water
2 packages (1 lb each) firm reduced-fat tofu, drained
1/4 cup reduced-fat sour cream
1 tablespoon tomato paste or ketchup
2 cloves garlic, chopped
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon olive oil
1 tablespoon butter or margarine
3 small onions, finely chopped (1 1/2 cups)
2 tablespoons reduced-sodium soy sauce
4 cups sliced baby portabella mushrooms (8 oz)
1/4 cup finely chopped fresh parsley
Freshly ground pepper to taste

Steps:

In 3-quart saucepan, heat wild rice and water to boiling; reduce heat to low. Cover; simmer 40 to 50 minutes.
Meanwhile, in blender or food processor, place 1 package of tofu, the sour cream, tomato paste, garlic, 1 teaspoon soy sauce, the salt and red pepper. Cover; blend on high 1 to 2 minutes, stopping blender frequently to scrape sides, until smooth; set aside.
Cut remaining package of tofu into 1-inch cubes. In 12-inch skillet, heat oil over medium heat. Cook cubed tofu in oil about 10 minutes, stirring occasionally, until tofu starts to turn light golden brown; remove from skillet and set aside.
Add butter to skillet. Cook onions in butter 4 to 5 minutes, stirring occasionally, until softened. Stir in 2 tablespoons soy sauce and the mushrooms. Cook 3 to 4 minutes, stirring occasionally, until mushrooms are tender.
Stir tofu cubes and sauce into mushroom mixture. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Serve over wild rice. Sprinkle with parsley and pepper.

Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 5 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g