Tofu Stroganoff

This recipe is a favorite at the Bastyr University cafeteria. The tofu takes on the flavors of the onion and tamari (a special fermented soy sauce), and the combination of sautéing and baking it helps it to hold its shape. A great source of folate, calcium, and plant protein, this stroganoff is also delicious served over a mound of hot brown rice! (we recommend that you use non-fat or low-fat milk)

• 2 pounds organic tofu
• 1/4 cup tamari
• 1/4 cup water
• 2 tablespoons. butter
• 1 large onion, minced
• 2 tablespoons unbleached flour
• 1 1/4 cup milk
• 1 cup sour cream
• 1 teaspoon dijon mustard
• 1 pound mushrooms, sliced
• 3/4 cup canola oil
• 1 pound egg noodles
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Cut tofu into 3/4" cubes and sauté in half the oil, making sure all sides are evenly browned. Remove from pan and drain. Place the tofu in a 12" baking pan with the tamari and water and bake for approximately one hour, stirring every 20 minutes.

Sauté the onion in the butter until browned. Add flour and sauté one minute; add milk and cook until thickened. Remove from heat and let cool about 10 minutes. Add sour cream and mustard.

Reserving one tablespoon of oil, sauté the mushrooms in the remaining oil until brown; add cooked mushrooms to sauce. Add tofu and salt and pepper to taste.

Bring three quarts of lightly salted water to a rolling boil, add noodles. Cook until done. Drain and coat lightly with remaining oil. Spoon sauce over noodles and garnish with chopped parsley.

Makes 6-8 servings.

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