Tofu Stroganoff (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Tofu Stroganoff

http://www.eatingwell.com/recipes/tofu_stroganoff.html

From EatingWell:  March/April 2014

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.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. 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.
  2. Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain and keep covered.
  3. 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.
  4. 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

Per serving : 487 Calories; 19 g Fat; 5 g Sat; 10 g Mono; 12 mg Cholesterol; 53 g Carbohydrates; 20 g Protein; 7 g Fiber; 618 mg Sodium; 572 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 lean meat, 3 fat