TOFU STROGANOFF
This is a creamy tofu and mushroom stroganoff that our whole family likes. It's quick to make for a weeknight dinner.
Provided by Jeri Roth Lande
Categories Pasta and Noodles Noodle Recipes
Time 45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 42.1 g, Cholesterol 48.6 mg, Fat 12.3 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 3 g, Sodium 416.4 mg, Sugar 2.8 g
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
VEGAN MUSHROOM STROGANOFF
This Vegan Mushroom Stroganoff Recipe comes together in less than 30 minutes, giving you a comforting meal to feed you and your loved ones without any fuss.
Provided by Holly
Categories Vegan Main Dish Recipes
Number Of Ingredients 14
Steps:
- Cook pasta in salted boiling water until cooked per the instructions on the box. Drain.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and saute for 4-6 minutes until translucent.
- Add the mushrooms and spices to the onions. Cook until the mushrooms begin to shrink and brown, around 7-10 minutes, stirring occasionally. Add the garlic and saute for 1 minute, stirring constantly. Add the mustard and white wine vinegar. Saute for 2-3 minutes more.
- Slowly sprinkle the flour and stir constantly for 1-3 minutes until you reach the desired thickness. Add water if mixture becomes too thick.
- Spoon stroganoff over the top of drained pasta. Sprinkle with parsley and serve.
Nutrition Facts : Calories 438 kcal, Carbohydrate 65 g, Protein 16 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 64 mg, Sodium 276 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
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
TOFU AND PORTOBELLO MUSHROOM PARMIGIANA
Breaded tofu and portobello a la Parmigiana. Great meal that builds on the original recipe. The portobello mushrooms add nice flavor and texture to the meal.
Provided by bpeski
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
- Place tofu in a bowl of cold water. Place mushrooms in a separate bowl of cold water. Remove 1 mushroom from water; press mushroom into bread crumb mixture and turn to coat all sides. Transfer breaded mushroom to a plate. Repeat with remaining mushrooms and tofu slices.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes. Drizzle a little olive oil over the top, turn mushrooms and tofu slices, and cook until browned on the other side, about 2 minutes more.
- Whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth. Spread a thin layer of sauce into the bottom of an 8-inch square baking dish. Arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom. Spoon remaining sauce over mushrooms and tofu; top with mozzarella cheese and remaining Parmesan cheese.
- Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.
Nutrition Facts : Calories 558.7 calories, Carbohydrate 36 g, Cholesterol 36.3 mg, Fat 32.7 g, Fiber 6.6 g, Protein 35.7 g, SaturatedFat 9.5 g, Sodium 1295.5 mg, Sugar 6.6 g
VEGETARIAN MUSHROOM STROGANOFF RECIPE
Steps:
- Cook the pasta according to package directions. Reserve 1 cup of the cooking liquid.
Nutrition Facts : Calories 448 kcal, Carbohydrate 47 g, Cholesterol 82 mg, Fiber 6 g, Protein 11 g, SaturatedFat 12 g, Sodium 768 mg, Sugar 8 g, Fat 23 g, ServingSize 1 pan (4 servings), UnsaturatedFat 0 g
MIXED MUSHROOMS STROGANOFF
Steps:
- 1. Cook the noodles in plenty of rapidly boiling water until al dente.
- 2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
- 3. Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.
- 4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
- 5. To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.
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