This delicious vegetarian stroganoff is adored even by picky eaters and dedicated carnivores. It is so creamy, tasty, and satisfying, nobody misses the meat!
You’ll love the one-skillet ease of this dish: the fresh green zip of parsley and dill combine with protein-packed tofu and meaty mushrooms in sour cream sauce to make one wonderful main meal. You can also make a vegan version.
3 tablespoons butter or polyunsaturated margarine
1 1/2 cups finely chopped onion
4 cloves garlic, minced
1 teaspoon dried dill weed
2 teaspoons basil
1 1/2 pounds firm tofu, cut into 1/2-inch dice
2 tablespoons tamari
4 tightly-packed cups sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon cayenne
3 quarts water
1 pound dry noodles (we like yolk-free ones, but curly spinach ones are also good)
1 cup sour cream or vegan-type soy sour cream
1/2 cup fresh parsley, chopped
1. Melt 2 tablespoons butter in a large, deep, heavy-bottomed skillet. Add onions, garlic, dill weed, and basil and saute for about 5 minutes, then add tofu and continue to cook on medium heat, stirring gently occasionally, until tofu browns nicely. Add tamari. Then add mushrooms, salt, and cayenne. Lower heat, stir, and cook another 5 minutes. Remove from heat.
2. Bring water to a boil in a large pot. Cook noodles until tender but not mushy. Drain and return to pot. Toss noodles with 1 tablespoon butter to prevent sticking.
3. Add sour cream and parsley to mushroom mixture and mix well.
4. Place noodles in a pretty serving bowl, then spoon stroganoff on top. Garnish with a sprig of fresh parsley.
Inspired by Horn of the Moon Cookbook, by Ginny Callan (Harper and Row, 1987).