Tofu & Mushroom Stroganoff – no meat in here!
This is a vegan take on a very traditional Russian dish – who’s origins are slightly ambiguous. the main elements are there – creaminess, white wine, spices etc – no meat just lovely tofu and mushrooms.
Ingredients
- 2/3 pack of a 500g pack of firm tofu – from Chinese supermarket cut 3 by 6
- 30 g Rapeseed oil – enough to stop it sticking
- 3 whole medium red peppers
- 1 whole large yellow onion — diced medium-small
- 700 g mushrooms – flat white
- ½ bulb sliced garlic
- 2 teasp level teaspoons paprika
- 1 teasp smoked paprika
- 1 tbsp heaped tablespoon of nutritional yeast
- 2 teasps dried thyme (heaped) or 30g fresh thyme
- 2 tbsps tamari soy sauce
- 1 teasp freshly ground black pepper — to taste
- 200 ml dry sherry
- 200 ml red wine
- 3 teasps level teaspoons marigold vegetable stock powder
- 1 teasp (rounded) of garlic powder
- 1 teasp (rounded) of onion powder
- 500 g soya & almond yogurt Provamel – from seaons.
- Add no no water.
Instructions
- Drain the tofu and leave for 10 minutes or so.
- Cut into each block in half slabs then into 3 by 6 cubes if tofu king from Chinese mini-supermarket in St James Parade. Smaller pieces are better.
- Put a generous amount of rapeseed oil into a Mediterranean casserole and add the onions when oil is hot enough.
- Sauté them on a fairly high heat until they begin to brown, then turn down the heat and add in the sliced garlic and cook the onions & garlic carefully on a low heat until they begin to caramelize, stirring frequently. This will take about 10 minutes.
- Meanwhile you could sauté the peppers in the actifry (for around 12 minutes) or just add them to the pan as the onions are part-cooked.
- While the onions are cooking, slice the mushrooms about 1/4 inch thick and add to the pan once the onions are nice and soft and translucent – add more oil if necessary at this stage but not too much.
- Stir well, and as the onion & mushroom mixture begins to release the oil & juices again, add in the paprika, thyme, yeast flakes, garlic powder, onion powder and black pepper.
- Continue to cook for around 5 mins, then add in the red wine & sherry, soya yogurt, stock powder, and soya sauce, incorporate into a nice even mixture. Then add in the tofu (and peppers if done separately).
- Casserole in the oven – stirring occasionally – at between 150°C and 160°C for between 45 minutes to 1 hour – stirring every 15 minutes or so to check progress.
- Your looking for a fairly thick sauce – not too runny – and all the veg to be nicely cooked and tender.
Notes
Check the seasonings and serve with basmati brown rice Good with pan fried spinach.
another way would be on creamy polenta – though I haven’t tried that yet…….
Here’s a bit on the origins of the dish….
https://forknplate.com/2014/12/01/as-russian-as-it-gets-the-history-of-beef-stroganoff/
Tried this recipe?Let us know how it was!
Stroganoff – I’ve had a few vegan tofu stroganoffs…… there’s a bit of debate about who invented it too….! Here’s a good recipe – and no animals have to die to make it! I think I didn’t quite have the lighting right for the photographs though!
The main things is to use the right tofu. I recommend using firm tofu – so not medium firm which would be too soft, or extra firm too hard. The best place to buy this type of tofu us your local chinese supermarket – Tofu King is a good brand. It’s currently £1.50 for 600g – so a really cheap source of high quality protein.
You can use many kinds of mushrooms. I have tried various, and I think now, that maybe the king oyster mushroom might actually be best. Large field mushrooms tend to colour the sauce too much and make it look a bit grey. This doesn’t affect the taste of course, but doesn’t look as attractive as a nice creamy looking sauce. King oyster mushrooms wouldn’t have this effect, and would add a lovely additional texture to the dish.
All the other ingredients are fairly commonplace. I may consider changing the wine to a white if I use king oysters mushrooms, and will update the recipe if I do.
You can cook the peppers a bit in advance in the actfry if you have one – as that saves a bit of time. Likewise with the tofu – cooking that with some of the spices helps with the texture and flavour.
Tofu & Mushroom Stroganoff - no meat in here!
This is a vegan take on a very traditional Russian dish - who's origins are slightly ambiguous. the main elements are there - creaminess, white wine, spices etc - no meat just lovely tofu and mushrooms.
Ingredients
- 2/3 pack of a 500g pack of firm tofu – from Chinese supermarket cut 3 by 6
- 30 g Rapeseed oil – enough to stop it sticking
- 3 whole medium red peppers
- 1 whole large yellow onion -- diced medium-small
- 700 g mushrooms – flat white
- ½ bulb sliced garlic
- 2 teasp level teaspoons paprika
- 1 teasp smoked paprika
- 1 tbsp heaped tablespoon of nutritional yeast
- 2 teasps dried thyme (heaped) or 30g fresh thyme
- 2 tbsps tamari soy sauce
- 1 teasp freshly ground black pepper -- to taste
- 200 ml dry sherry
- 200 ml red wine
- 3 teasps level teaspoons marigold vegetable stock powder
- 1 teasp (rounded) of garlic powder
- 1 teasp (rounded) of onion powder
- 500 g soya & almond yogurt Provamel – from seaons.
- Add no no water.
Instructions
- Drain the tofu and leave for 10 minutes or so.
- Cut into each block in half slabs then into 3 by 6 cubes if tofu king from Chinese mini-supermarket in St James Parade. Smaller pieces are better.
- Put a generous amount of rapeseed oil into a Mediterranean casserole and add the onions when oil is hot enough.
- Sauté them on a fairly high heat until they begin to brown, then turn down the heat and add in the sliced garlic and cook the onions & garlic carefully on a low heat until they begin to caramelize, stirring frequently. This will take about 10 minutes.
- Meanwhile you could sauté the peppers in the actifry (for around 12 minutes) or just add them to the pan as the onions are part-cooked.
- While the onions are cooking, slice the mushrooms about 1/4 inch thick and add to the pan once the onions are nice and soft and translucent – add more oil if necessary at this stage but not too much.
- Stir well, and as the onion & mushroom mixture begins to release the oil & juices again, add in the paprika, thyme, yeast flakes, garlic powder, onion powder and black pepper.
- Continue to cook for around 5 mins, then add in the red wine & sherry, soya yogurt, stock powder, and soya sauce, incorporate into a nice even mixture. Then add in the tofu (and peppers if done separately).
- Casserole in the oven – stirring occasionally - at between 150°C and 160°C for between 45 minutes to 1 hour – stirring every 15 minutes or so to check progress.
- Your looking for a fairly thick sauce - not too runny - and all the veg to be nicely cooked and tender.
Notes
Check the seasonings and serve with basmati brown rice Good with pan fried spinach.
another way would be on creamy polenta - though I haven't tried that yet.......
Here's a bit on the origins of the dish....
https://forknplate.com/2014/12/01/as-russian-as-it-gets-the-history-of-beef-stroganoff/
Tried this recipe?Let us know how it was!
