I have felt a bit uninspired lately I have to admit..busy with my day job, kinda dreary out and a bit of stress over taxes! Anyway I am getting a new attitude! The boys were out this evening and I was reintroduced at the salon today to one of my favorite magazines, Clean Eating. I hopped on their website and whipped up the following tofu stroganoff, just the ticket! This is a great way to intro tofu into a lifestyle as you basically puree it so noone is the wiser! I made a couple of subs on the cream and pasta but otherwise this was yummy! Couple of tips, if you buy the canned coconut milk, pour into a large bowl and whisk until smooth. Also if the sauce isn’t as thick and sticking to your noodles like you want, you can thicken up with some cornstarch whisked into water and then incorporated into the sauce. As you heat it then, it will thicken. Check out more recipes at cleaneatingmag.com
- 12 oz rice, quinoa or spelt noodles
- Olive oil cooking spray
- 1 medium yellow onion, thinly sliced
- 4 oz white mushrooms, thinly sliced
- 8 oz portobello mushrooms, thinly sliced
- 1 clove garlic, minced
- 14 oz medium-firm tofu, puréed in blender or food processor
- 8 oz coconut milk
- 8 oz low-sodium beef stock
- 1 tbsp unsalted tomato paste
- 1/2 tsp Worchishire Sauce
- Sea salt and fresh ground black pepper, to taste
- 1 tsp dried parsley
- Cook noodles according to package directions. Drain and set aside.
- Reduce heat to medium-low, mist with cooking spray and add onion. Sauté for about 8 minutes or until caramelized. Add white and portobello mushrooms and garlic. Mist with cooking spray, if needed, and saute until cooked, about 5 more minutes.
- Add tofu, coconut milk, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.
- Pour mushroom sauce over cooked noodles. Serve topped with parsley.