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Recipes | Tofu Stroganoff
Tofu Stroganoff

This vegetarian recipe is a favorite at the Bastyr University Dining Commons

Tofu Stroganoff

Always one of the most sought-after recipes, now this indulgent splurge is all yours! Here's the richest, creamiest favorite from the Bastyr University Dining Commons: milk, sour cream, butter and mushrooms form the classic familiar white sauce, traditionally served over egg noodles. Baking the tofu gives it a firm, chewy texture.

Makes 6-8 servings

  • 2 lbs. organic tofu
  • 1/4 c. tamari
  • 1/4 c. water
  • 2 Tbsp. butter
  • 1 large onion, minced
  • 2 Tbsp. unbleached flour
  • 1 1/4 c. milk
  • 1 c. sour cream
  • 1 tsp. Dijon mustard
  • 1 lb. mushrooms, sliced
  • 3/4 c. canola oil
  • 1 lb. egg noodles
  • 1 Tbsp. 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 Tbsp. 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.


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