Tofu Stroganoff

Ingredients:

Directions:

1. Combine the ingredients for the marinade in a medium glass bowl or pyrex and set aside.
2. Drain the tofu, cut three 1/4” thick rectangle slabs slicing through the block lengthwise. Cut each slab into 5-6 strips then cut each strip into one inch lengths and place in the marinade. Set the tofu aside to marinate while preparing the mushrooms and onion.
3. Heat a large skillet with one tablespoon of olive oil, add the sliced onions and cook on medium high stirring frequently for 8-10 minutes or until the onions are translucent and caramelized. Transfer the onions to a bowl and set aside.
4. Add an additional tablespoon of olive oil to the skillet and sauté the sliced mushrooms, garlic and parsley for 4-5 minutes or until the mushrooms begin to brown. Transfer the mushrooms into the bowl with the onions and set aside.
5. Heat a large pot with water to boiling water, begin cooking the pasta according to package directions.
6. Heat the skillet once again to medium high. Drain the tofu from the marinade (but reserve the remaining marinade). Sauté the tofu on medium high heat for 4-5 minutes or until it begins to brown, stir to cook evenly.
7. Add the sautéed onions and mushroom to the tofu, pour in the remaining marinade and sauté a minute or two to heat throughly.
8. Combine the vegan sour cream and non-dairy milk in a small bowl and whisk it until it’s well blended, pour over the tofu mixture and continue cooking on medium low heat until it’s throughly heated. Add freshly ground sea salt and black pepper to taste and serve over hot noodles , top with additional freshly chopped parsley.
9. *Note
10. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]