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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2014

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

487 calories; protein 19.5g 39% DV; carbohydrates 53.2g 17% DV; exchange other carbs 3.5; dietary fiber 7.2g 29% DV; sugars 6g; fat 18.5g 29% DV; saturated fat 4.6g 23% DV; cholesterol 11.7mg 4% DV; vitamin a iu 424.2IU 9% DV; vitamin c 5mg 8% DV; folate 54.2mcg 14% DV; calcium 249.6mg 25% DV; iron 2.5mg 14% DV; magnesium 48.8mg 17% DV; potassium 571.8mg 16% DV; sodium 617.7mg 25% DV; thiamin 0.2mg 18% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
07/07/2017
Tofu fell apart while cutting it. Directions should say to dry before cutting it. Read More
Rating: 5 stars
08/03/2016
One of my favorite dinners to make. It's a very unique vegetarian pasta dinner (no pesto no red sauce)...the flavor brings me back to my childhood but without the meat! Plus even meat-eaters like it! Read More
Rating: 3 stars
10/25/2015
Lots of work but tasty This isn't easy to make but it turns out well. Fresh thyme gave it a nice flavor. Hearty for a colder night. Pros: Tasty hearty Cons: Time-consuming a bit on soupy side Read More
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Rating: 5 stars
09/12/2015
Way better than expected! Bored with our usual tofu dinner recipes we gave this one a try. We were so happy for the new flavors and that this recipe was so easy to make! We're adding it to our favorites list! Read More