TOFU STROGANOFF
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.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Mushroom Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Cut tofu block in half crosswise. Cut each piece in thirds horizontally, then cut each stack crosswise again into 6 pieces. (You will have 36 strips, 2 inches by 1/2 inch.) Pat the tofu dry with paper towels and sprinkle on all sides with paprika and 1/4 teaspoon each salt and white pepper.
- Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain and keep covered.
- Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook the tofu in a single layer, gently stirring every few minutes, until golden brown on all sides, 7 to 9 minutes total. Add 2 tablespoons sherry and cook, stirring, until evaporated, 30 seconds to 1 minute. Transfer the tofu to a plate with a slotted spoon.
- Add the remaining 1 tablespoon oil to the pan. Add onion, mushrooms, thyme and the remaining 1/4 teaspoon each salt and white pepper; cook, stirring frequently, until the mushrooms release their liquid and start to brown, 6 to 8 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Stir in broth and the remaining 3 tablespoons sherry; bring to a simmer. Cook, stirring, until thickened, 3 to 5 minutes more. Stir the tofu into the sauce. Remove from heat and stir in sour cream. Serve the tofu stroganoff over the noodles.
Nutrition Facts : Calories 487 calories, Carbohydrate 53.2 g, Cholesterol 11.7 mg, Fat 18.5 g, Fiber 7.2 g, Protein 19.5 g, SaturatedFat 4.6 g, Sodium 617.7 mg, Sugar 6 g
TOFU STROGANOFF
This delicious vegetarian version of stroganoff comes from one of my favorite cookbooks: The Vegetarian Meat and Potatoes Cookbook. It was also suggested that cooked green beans can be added to this at the end with the tofu to add some additional color, flavor and texture. Hope you enjoy this dish as much as I do!
Provided by Kozmic Blues
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 420.2, Fat 20.4, SaturatedFat 6.2, Cholesterol 45.6, Sodium 71.7, Carbohydrate 42.4, Fiber 4.4, Sugar 4.5, Protein 18.3
MUSHROOM TOFU STROGANOFF
This is from the Horn of the Moon Cookbook. This is really rich and makes a lot. (I wonder if it would freeze well.) You might want to halve this recipe. Serve with salad and crusty bread.
Provided by dicentra
Categories Soy/Tofu
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 540.8, Fat 23.6, SaturatedFat 10.9, Cholesterol 103.8, Sodium 450.6, Carbohydrate 63.8, Fiber 4.3, Sugar 6.3, Protein 21.8
More about "simply ming tofu stroganoff food"
"SIMPLY MING" JAMIE BISSONNETTE (TV EPISODE 2019) - IMDB
From imdb.com
Content Rating TV-GGenre DocumentaryDirector Laurie DonnellyRelease Date 2019-03-09
CREAMY MUSHROOM AND TOFU STROGANOFF - THE DARING …
From daringgourmet.com
TOFU AND MUSHROOM STROGANOFF – VEGAN RECIPE | VEGAN …
From theguardian.com
VEGAN TOFU STROGANOFF WITH MUSHROOMS - SIMPLE AND …
From simpleandsavory.com
"SIMPLY MING" JAMIE BISSONNETTE (TV EPISODE 2019) - IMDB
From imdb.com
SIMPLY MING - EPISODES - IMDB
From imdb.com
SIMPLY MING - SEASON 16 - IMDB
From imdb.com
SIMPLY MING - WIKIPEDIA
From en.wikipedia.org
HOMEMADE BEEF STROGANOFF RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WATCH MING IS JOINED BY JAMES BEARD AWARD-WINNING …
From kcet.org
SIMPLY MING AT HOME RECIPES
From tfrecipes.com
FAANG THAI RESTAURANT & BAR - YELP
From yelp.com
THE 15 BEST RESTAURANTS IN WARRENTON - MAY 2023 SELECTION BY …
From restaurantji.com
WATCH SIMPLY MING S16:E23 - JAMIE BISSONNETTE FREE TV
From tubitv.com
JAMIE BISSONNETTE | WETA
From weta.org
SHCHI (RUSSIAN CABBAGE SOUP) • CURIOUS CUISINIERE
From curiouscuisiniere.com
SIMPLY MING | JAMIE BISSONNETTE | WTTW - CHICAGO PUBLIC …
From schedule.wttw.com
FOOD LION WEEKLY AD (5/10/23 - 5/16/23) SALES AD PREVIEW
From theweeklyad.com
ᐅ SIMPLY MING COOKWARE REVIEWS • RED CERAMIC NON-STICK SET
From onthegas.org
EPISODE 1623-JAMIE BISSONNETTE - CHEF MING TSAI
From ming.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love