Tofu Stroganoff Recipe

Posted: Wednesday, September 09, 2015

I truly enjoy this vegetarian version of beef stroganoff, you can serve it with a mixed green salad and homemade French Baguettes. The techniques used in steps 2 and 3 lend depth to the dish by caramelizing the ingredients and intensifying their flavors, so don’t skip them.


Serves 4

1 package (15 ounce) extra-firm tofu, drained, pressed, and cut into 1/2-inch cubes
1/2 teaspoon ground cumin
2 tablepoons canola oil, divided
1 medium onion, coarsely chopped
2 cups button mushrooms, cut in 1/4-inch slices
1 small garlic clove, minced
2 tablespoons tomato paste
2 teaspoons dijon mustard
2 tablespoons gluten-free tamari soy sauce

1 tablespoon chopped fresh dill, or 2 teaspoons dried
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 can (10.5 ounces) gluten-free vegetable broth or homemade Mushroom Broth or homemade vegetable broth
2 tablespoons sweet rice flour
1 tablespoon dry sherry, white wine, or vermouth
1 cup nonfat sour cream or sour cream alternative
4 cups cooked grain free penne pasta
2 tablespoons chopped fresh parsley

  1. Place the tofu on a plate and dust it with with the cumin. In a large heavy nonstick skillet, heat 1 tablespoon of the canola oil and cook the tofu until lightly browned, stirring occasionally, about 5 minutes. transfer the tofu to a plate.
  2. Add the remaining tablespoon of oil, and cook the onions and mushrooms over medium heat until the onion is lightly browned and the mushroom juices evaporate, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
  3. Add the tomato paste, mustard, soy sauce, dill, salt and pepper and cook, stirring constantly, 2 minutes. Stir in all but 1/4 cup of the broth, bring o a boil, reduce the heat to low, and simmer, covered, 30 minutes.
  4. Just before serving, whisk the sweet rice flour into the remaining broth until smooth, then mix into the stroganoff. Increase the heat to medium and cook, whisking constantly, until it thickens slightly, about 1 minute. Whisk the sherry into the sour cram and add to the stroganoff continuing to whisk until thoroughly blended, but do not boil or the mixture will curdle. Serve immediately over the hot cooked pasta, garnished with the parsley.

Calories: 615. Fat: 15g. Protein 27g. Carbohydrates: 99g. Cholesterol: 6mg. Sodium: 896g. Fiber: 5g.