Tofu Stroganoff Food

TOFU STROGANOFF

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.

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 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.

VEGGIE STROGANOFF

Steps:

• In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
• Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
• Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
• Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
• Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

VEGAN STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.
• Mix vegan sour cream and soup mix together in a small bowl.
• Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.

TURKEY TOFU STROGANOFF

Steps:

• Slice garlic very thin, shred carrot, celery against the grain of the stalk and cook turkey meat on medium heat in large skillet for 5 minutes. Cut pea pods in half, chop cabbage and slice peppers. Add to turkey along with chicken broth, seasonings and white wine. Simmer for 5 minutes more. Slice and chop tofu and spinach and slice mushrooms. Add to the skillet and simmer 2 minutes longer. Just prior to serving add three cups of plain, fat-free yogurt heating through. Serve over egg noodles. Enjoy!

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.