Mushroom Tofu Stroganoff
from Horn of the Moon Cookbook
I asked for this recipe from my coworker Greg, who brought it to one of our potlucks. It's delicious! He says he uses fresh dill and substitutes peas and zucchini for the tofu. (I think also carrots)
4 Tbsp butter
3 onions, finely chopped (1.5 cups)
4 cloves garlic, minced
1 tsp dried dill weed
2 tsp basil
3 squares tofu, drained, pressed, and cut into 1-inch cubes (1.5 lbs)
2 Tbsp tamari
4 tightly packed cups sliced mushrooms (about 1/4 inch slices)
1/2 tsp salt
1/4 tsp cayenne pepper
3 qts water
1 lb curly noodles
1 cup sour cream + dollop for garnish
1/2 cup finely chopped fresh parsley
2 tsp poppy seeds
Melt 2 Tbsp butter in wok or large, deep cast-iron frying pan and saute the onions, garlic, dill weed, and basil. After 5 minutes, add tofu and continue to cook over medium heat, stirring gently occasionally, until tofu browns nicely. Add tamari and stir. Then add mushrooms, salt,a nd cayenne. Lower heat, stir, and cook another 5 mins. Remove from heat.
Bring water to a boil in a 4-quart pot. Cook noodles until tender; drain adn return to pot. Toss noodles with 1 Tbsp butter to prevent sticking.
Add 1 cup sour cream and parsley to mushroom mixture and mix well.
Melt remaining 2 Tbsp butter in saucepan and add poppyseeds. Cook5-10 minutes. Pour onto noodles and toss. Serve noodles with stroganoff on top and dollop of sour cream as garnish.