Tofu stroganoff

Tofu Stroganoff Recipe

Ingredients:

• 1 block tofu, firm or extra firm
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup vegetable broth
• 1 cup sour cream
• 2 tablespoons flour
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into small cubes.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. Push the onion and mushroom mixture to one side of the skillet, and add the tofu cubes to the empty space.
6. Cook the tofu until golden brown on all sides.
7. Sprinkle the flour and paprika over the tofu, onions, and mushrooms, and stir well to coat everything.
8. Slowly pour in the vegetable broth, stirring constantly to avoid any lumps.
9. Bring the mixture to a simmer, then reduce the heat and let it cook for about 5 minutes, until it thickens.
10. Stir in the sour cream, and season with salt and pepper to taste.
11. Serve the tofu stroganoff over rice or noodles, garnished with chopped parsley.