John Myers
Tofu Stroganoff
The perfect tofu stroganoff recipe with a picture and simple step-by-step instructions.
- 250 g Natural tofu
- Some flour
- 1 tbsp Sunflower oil
- 150 g Pickles and some cucumber water
- 300 g Mushrooms
- 1 Pc. Shallots
- 1 tbsp Mustard medium hot
- 1 tbsp Tomato paste
- 150 ml Vegetable broth
- 100 ml Cream, milk, sour cream, sour cream, cream cheese or similar.
- 1 tbsp Freshly chopped parsley
- 1 Splash Lemon juice
- White pepper, salt
- 1 tbsp Light sauce thickener, only as needed
- Dice the tofu or cut into strips and toss in a little flour so that it becomes crispy when frying. Heat the oil in a pan and fry the tofu until crispy. Finely dice shallots, cut mushrooms and pickles into slices, add everything to the tofu in the pan and sauté briefly.
- Stir in the tomato paste and roast briefly, then deglaze with vegetable stock. Bring to the boil and then simmer covered for 10 minutes over medium heat. Add lemon juice, mustard, some cucumber water and cream (or an alternative, see above) and season with salt and pepper. Finally add the chopped parsley.
- If necessary, thicken with a little sauce thickener. This fits z. B. Ebly, brown rice, millet, bulgur, bread dumplings etc …
- I also diced 2 hard-boiled eggs and folded them in at the end.
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