Well, it seems as though that brief, yet tantalizing, glimpse of summer we had last weekend is over and we've returned to a much more normal New England spring. le sigh. At least it gave me a good opportunity to try a tofu recipe I found in Deborah Madison's This Can't Be Tofu! Of course, the recipe I am going to share with you is more inspired by than a direct replica of the original that Ms. Madison created. The tofu stroganoff called for a cool day because it's a hearty dish and today was the perfect day for it. Mike is also thrilled to be back to eating tofu after a few weeks off. ha! This is another dinner ideas that is finished by the time the pasta water has come to a boil and the pasta is cooked. We were also very efficient tonight, I did the mise en place and the Hubs cooked the ingredients as they were ready. Overall we found that the tofu was an excellent substitute for the meat traditionally used in stroganoff and the mushrooms gave the dish some serious umami, which is another reason we didn't miss the meat at all.
1 carton firm tofu
1 tbsp olive oil
1 tbsp butter
1 onion, diced
1 10 ounce container sliced crimini mushrooms
1 tbsp flour
1 1/2 tbsp paprika
1/2 cup white wine
1/2 cup chicken stock (you can use water or vegetable stock for a vegetarian dish)
1/2 cup light sour cream
2 tbsp fat free half and half
1 tbsp chopped tarragon (dill or chives make good substitutes)
8 ounces egg noodles
Drain the tofu and cut it into 1" pieces. Set the pasta water on to boil and heat a large saute pan over medium-high heat. When the saute pan is hot, add the olive oil and the tofu pieces, arranging them in one layer. Cook the tofu until it is golden on all sides, being sure to season the tofu with salt and pepper. When the tofu is golden, remove it from the pan and set it aside.
Then add the butter to the saute pan, cooking the mushrooms and onions until they are softened and brown, about 8 minutes. When the mushrooms and onions are cooked, add the flour and paprika, tossing the mixture to incorporate the flour and paprika. Add the tofu to the saute pan and then pour in the wine. Let the mixture cook until the wine has reduced and become syrupy. Add the chicken stock (or whatever substitute you've chosen to use) and let it boil until it reduces by about half, approximately 10 minutes. At this point, the water should be boiling, salt it generously and add the pasta, cooking it until al dente.
When the stock is reduced by half, add the sour cream and the half and half, stirring to fully incorporate. Turn the heat to low and keep the mixture warm until the pasta is cooked. Mix the herbs, reserving a little for garnish, and the pasta into the mushroom-tofu sauce. Serve the pasta and mushroom mixture with the fresh herbs sprinkled over the top. If the sauce seems a little dry, feel free to add extra half and half as needed to get the right amount of sauce. Bon Appetit!
Serves 4
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