Tofu Mushroom Stroganoff

This tofu mushroom stroganoff is a tasty vegan take on the traditional dish that is flavorful, creamy, and filling. Ideal for a cosy dinner on any weeknight.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1/2 cup vegan sour cream
• 2 tablespoons chopped fresh parsley
• 8 ounces cooked pasta of choice

Instructions:

Cube the tofu using a knife

Heat the olive oil in a big skillet over medium heat

When the tofu cubes are golden brown on all sides, add them and cook

Take out of the skillet and place aside

If additional oil is required, add it to the same skillet and saut the onion and garlic until they are soft

When the mushrooms release their moisture and begin to brown, add them and cook

Add the black pepper, paprika, and thyme

After adding the vegetable broth, simmer the mixture

Simmer it for a few minutes to reduce it slightly

Add vegan sour cream and stir until thoroughly mixed

Return the cooked tofu to the skillet and fully reheat it

Add some chopped parsley on top

Place on top of cooked pasta

Have fun!