Best Tofu Stroganoff Recipes

MUSHROOM TOFU STROGANOFF

Steps:

• Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
• After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
• Add soy sauce and stir. Add mushrooms salt and cayenne.
• Lower heat and cook another 5 minutes.
• Add sour cream and parsley to mushrooms. Mix well.
• Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
• Cook 5-10 minutes. Pour onto noodles and toss.

TOFU STROGANOFF

Steps:

• Heat 1 tbsp oil in a large nonstick skillet over medium heat.
• Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
• Remove tofu from skillet with slotted spoon and set aside.
• Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
• Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
• Stir in paprika and flour and coat onions and mushroom.
• Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
• Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
• Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
• Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
• Remove from the heat and whisk in sour cream.
• Be sure its blended well.
• Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
• Serve over hot noodles, and top with additional sour cream if desired.

TOFU MUSHROOM STROGANOFF

Steps:

• Saute onion in oil until translucent. Add sliced mushrooms and tofu and sauté a few more minutes. Season with salt, pepper, basil, nutmeg. Cook, covered, for 10 minutes, stirring occasionally and adding a little water if needed to keep from burning. When mushrooms are tender, add ¼ cup white wine and 1 cup yogurt. Heat through, but don't allow to simmer. Add a little soy sauce, if desired. Serve over noodles or rice.

TOFU STROGANOFF ON WILD RICE

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.

TOFU STROGANOFF

Steps:

• Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.
• In a bowl, mix the cottage cheese, sour cream, and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.