This has a wonderful sauce and is delicious over wide noodles ~ white rice ~ or mashed potatoes.
Creamy VEGAN MUSHROOM, ONION & TOFU STROGANOFF
1 cup regular white long-grain rice made per package instructions with 2 cups water ~ set aside
~or~ 8 oz. wide egg noodles (cooked & drained, but not rinsed) ~or~ mashed potatoes
2 TB butter or oleo……………………....2 TB extra-virgin olive oil
2 TB flour (I recommend Pillsbury gluten-free) or cornstarch
TIP:(if you use a single grain gluten-free {i.e. rice, coconut} the sauce will have a sandy texture, so I recommend Pillsbury gluten-free flour, with additives, to keep the sauce smooth & creamy)
1 package (mine was 14 oz.) extra-firm TOFU, cut into small cubes
Kosher salt and freshly-cracked black pepper, to taste
1 medium white or yellow onion, thinly sliced
4 tsp. garlic, crushed or minced……..….8 oz. fresh mushrooms, sliced
1/2 cup dry white wine (or you can substitute in more vegetable broth)
1-1/2 cups vegetable broth……………...1 TB balsamic vinegar
1/2 cup plain Greek plant-based yogurt or plant-based sour cream
optional garnish: chopped fresh parsley
***
Melt the butter (& heat olive oil) in a large skillet (on medium heat). Once it’s melted, add the onions and saute about 3 minutes. Add garlic and mushrooms, (plus about 1 tsp. each Kosher salt & black pepper) and stir to combine. Continue sauteeing for another 4-5 minutes (until mushrooms are cooked and onions are soft). Add white wine,and deglaze pan by scraping the brown bits off the bottom of the pan. Let mixture cook down about 3 minutes.
Meanwhile, in a separate bowl, whisk together the vegetable broth, balsamic vinegar and flour until smooth ~ then pour this into the skillet and whisk until it’s smooth & combined. Stir in the tofu cubes and let it all simmer about 5 minutes, stirring occasionally. Then stir in the plant-based yogurt (or sour cream) until combined. Taste ~ adjust salt & pepper, if needed. Let it simmer another 5 minutes or so.
Great served over cooked white rice ~ wide noodles ~ mashed potatoes, garnished with parsley if desired ~ but I just like a big bowl of it, as is.
Serves about 2-4 (depends how hungry you are)
Good sides: green salad and/or citrus fruit salad