Mushroom and Tofu Stroganoff

Tofu and Mushroom Stroganoff

Back in the early 90s when I lived in Brighton I used to eat at Food for Friends. This dish is inspired from the mushroom and black-eyed bean stroganoff they made back then.


Serves 4 (ish)

2 tablespoons sunflower oil
250g block of firm tofu
1 onion – finely chopped
1/2 red pepper – finely chopped
mushrooms – I forgot to weigh these but think it was about 20 – roughly chopped or torn
1 teaspoon paprika powder
1 teaspoon vegetable bouillon powder
1/2 teaspoon dried thyme
284ml single cream or half cream
salt and black pepper
handful of fresh coriander – roughly chopped

Start by drying the tofu – wrap in kitchen paper of a tea towel and place a small weight on it to squeeze out some of the water. Leave for about 10 minutes then cut into 1cm cubes.

Heat the oil in a heavy based saucepan and fry the tofu until nicely browned – about 10-15 minutes. Now add the onions and peppers and fry until soft. Add the paprika, bouillon, thyme and mushrooms. Stir, then cover and cook for 10 minutes until everything is cooked. Remove from the heat and add the cream. Season to taste.

Serve with rice and topped off with a sprinkling of chopped coriander.

variation: replace the tofu with black-eyed beans. 1 400g tin, drained, should do the trick. Add them at the same time as the mushrooms.


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