Tofu Stroganoff
Friday, March 29, 2019
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In this healthy tofu recipe, seared strips of tofu stand in for meat for a vegetarian version of beef stroganoff. We make the sauce rich and savory with mushroom broth and a touch of sherry, and keep the fat in check with reduced-fat sour cream.
Ingredients
∙ Serves 4
Produce
10 oz Baby bella or button mushrooms
1 Onion, large
Refrigerated
1 14-ounce package Tofu, extra-firm water-packed
Canned Goods
2 cups Mushroom or vegetable broth
Pasta & Grains
8 oz Egg noodles, whole-wheat
Baking & Spices
3 tbsp All-purpose flour
1 tsp Paprika
1/2 tsp Salt
1/2 tsp White pepper, ground
Oils & Vinegars
3 tbsp Olive oil, extra-virgin
Dairy
1/2 cup Sour cream, reduced-fat
Beer, Wine & Liquor
5 tbsp Sherry, dry
Other
1 tablespoon chopped fresh thyme or ½ teaspoon dried
Ingredients
∙ Serves 4
Produce
10 oz Baby bella or button mushrooms
1 Onion, large
Refrigerated
1 14-ounce package Tofu, extra-firm water-packed
Canned Goods
2 cups Mushroom or vegetable broth
Pasta & Grains
8 oz Egg noodles, whole-wheat
Baking & Spices
3 tbsp All-purpose flour
1 tsp Paprika
1/2 tsp Salt
1/2 tsp White pepper, ground
Oils & Vinegars
3 tbsp Olive oil, extra-virgin
Dairy
1/2 cup Sour cream, reduced-fat
Beer, Wine & Liquor
5 tbsp Sherry, dry
Other
1 tablespoon chopped fresh thyme or ½ teaspoon dried