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Servings: 4
Calories: 179kcal
Equipment
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Ingredients
- 1 14 ounce package extra firm organic
- 2 tablespoons olive oil divided
- 1 cup onion chopped
- 3/4 cup red wine
- 8 ounces portobello mushroom caps sliced thin about 2 large caps
- 1 pound white or cremini mushrooms sliced.
- 1/2 cup oat milk almond milk or coconut milk.
- 2 tablespoons organic [tamari sauce]
- 2 [ bay leaves]
- 1 teaspoons [dried thyme leaves]
- 1 teaspoon all purpose flour or [arrowroot]
Instructions
- At least an hour before cooking, drain and rinse the tofu. Dry it out by wrapping it in a towel and placing a plate or something on top of it for weight - this will help to release some of the liquid in the tofu (this can be done the day before and stored in the refrigerator)
- Preheat the oven to 400 degrees f
- When it's time to coo the tofu, line a baking sheet with parchment paper and brush it with 1/2 tablespoon of olive oil.
- Once the tofu has been drained and dried, cut it into 1 inch cubes and arrange them on a parchment lined baking sheet.
- Brush the tofu pieces with 1/2 tablespoon olive oil and bake until it begins to turn golden - about 30 to 35 minutes.
- While tofu is roasting, heat a skillet over medium to high heat and add one tablespoon of oil. Add the onions; cook for about 10 minutes while gradually adding 1/2 cup wine until most of it has been absorbed.
- Reduce the heat to medium and add the sliced mushrooms and cook for 10 minutes longer while gradually adding the remaining wine.
- Stir in the tamari sauce, milk, cooked tofu bay leaves, and thyme.
- Reduce the heat to low and simmer uncovered for 10 minutes
- Stir in the arrowroot or flour to thicken the sauce
- Serve over a bed of whole wheat pasta or your favorite whole grain.
Notes
*If you use arrowroot to thicken the sauce, serve the stroganoff immediately
Refrigerate leftovers in an airtight container for up to 3 days.
Variations for Mushroom Stroganoff with Tofu
- Leave out the tofu altogether and add two to three more portobello mushrooms
- For a vegetarian version, use regular milk and add 1 tablespoon of Greek yogurt just before serving
- For a meat version, add 1/2 pound of boneless chicken breast or sliced flank steak. Cook the meat in the skillet before cooking the mushrooms and onions. Remove it and set it aside and cook the mushrooms according to the recipe instructions. Add the meat to the mushrooms and onions with sauce just before serving.
Nutrition
Serving: 1person | Calories: 179kcal | Carbohydrates: 15g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 531mg | Potassium: 720mg | Fiber: 3g | Sugar: 8g | Vitamin A: 76IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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