Mushroom Stroganoff with Tofu
INGREDIENTS
- 400g mixed mushrooms, sliced
- 200g smoked tofu, cubed
- 1 onion, diced
- 2 garlic cloves
- 1 tbsp tomato puree
- 120ml white wine
- 200ml plant cream
- 1 tbsp Dijon mustard
- 300g basmati rice
NUTRITION
Per serving
460
Calories
20g
Protein
54g
Carbs
17g
Fats
METHOD
1
Crisp the tofu
Pan-fry tofu in olive oil for six minutes until golden. Set aside.
2
Build the base
Soften onion for five minutes. Add mushrooms and cook over high heat for ten minutes until browned.
3
Deglaze
Stir in garlic, tomato puree and wine. Let it bubble away for two minutes.
4
Finish
Pour in plant cream and mustard. Return tofu and simmer for five minutes. Serve over rice.
VEG.ARMY TIP
A pinch of sweet paprika and a splash of brandy before the cream brings authentic warmth.
