“When I was told she was replacing the beef and sour cream with tofu and yoghurt my immediate reaction was like any other normal person – what the f..lip. While I will say it lacked in a few flavours that I enjoy in stroganoff (MEAT!), it was not as bad as I thought it would be and still has quite a nice kick with the worcestershire sauce and paprika.” – The Big J
We love a good stroganoff in our house, and after years of searching for the perfect recipe, I can attest that this Beef Stroganoff by Julie Goodwin is the best. The only problem is, we’re eating healthier now and although Beef Strog is good for a treat meal, I wanted a recipe that I could work in to our diet with a bit more frequency.
Which leads us to tonight’s dinner – Tofu & Mushroom Stroganoff.
Don’t be fooled by The Big J’s review above. When I told him what I was making for dinner he did enough eye rolling and complaining to make a tantrum-ing teenager sick “It’s not stroganoff without beef and sour cream. Yuk!” Once I got him to try it though, he decided that it was good enough to go back for seconds.
TOFU & MARINADE
- 300g firm tofu
- 250ml vegetable stock
- 1tbs soy sauce
- 2 tbs red wine vinegar
- 1 clove garlic crushed
- 1 medium onion diced
- 1tbs olive oil
- 3 cloves garlic crushed
- 500g mushrooms thinly sliced
- 1/2 cup vegetable stock
- 1/4 cup tomato paste
- 2 tbs reserved marinade
- 1 tbs smoked paprika
- 1 tbs sweet paprika
- black Pepper
- Pinch sea salt
- 1/2 cup greek yoghurt
- handful of fresh parsley finely chopped
- Optional extra – 1 tsp worcestershire sauce if you eat fish
Combine marinade ingredients in a bowl. Cut the tofu into 1 cm cubes then add to the marinade and leave for a minimum of 4 hours allowing the tofu to absorb the flavours.
In a large pan or wok, heat the olive oil over medium heat than add the onion and garlic sautéing until soft. Remove the tofu from the marinade (reserving 2 tbs for later in the recipe), add to the onion mixture and cook, stirring until it takes on a golden colour. Add the mushrooms and continue cooking until they have softened.
Next step is to add the stock, paste, reserved marinade, paprika and season with the salt and pepper. Cook for about 5 minutes to heat everything through and allow the tofu to absorb some of those flavours.
Note – you may want to reduce the amount of paprika here as we like a strong paprika flavour. If using it, add the worcestershire sauce at this step.
The final step is to add the yoghurt and about 2/3 of the parsley. Give it a good stir and allow it to heat without boiling then serve. We enjoyed ours with brown rice, a dollop of greek yoghurt and fresh parsley sprinkled on top.