Variations of this recipe have been known for more than a hundred years. It is named for some member of the large and important Russian Stroganov family.
Serving Size: 4
Ingredients:
- 1 lb. mushrooms
- 1 tbs. vegan margarine
- 150 grams tofu
- 1 large onion, finely sliced
- 1/2 cup cashew nuts (optional but nice)
- 1 clove garlic, minced
- 1 tsp. cayenne pepper
- 1 tsp. ginger, ground
- 1/2 pint soy yogurt
- 1 tsp. soy sauce
- Tabasco
- salt
Directions:
- Sauté the onion in a large skillet using 1 tablespoon of margarine or oil.
- Dry and cut the tofu in bite sized pieces and add to the onions.
- Sauté the tofu until both sides are golden brown.
- Add in spices and mushrooms.
- Add yogurt and optional nuts and cook over low heat.
- If you want more sauce you can add a bit of water to thin it out, or if you want it really thick you can add some cornstarch.
- Serve this over natural brown rice or barley, although it tastes nice over noodles or Spätzle as well.
on May 5th, 2007 at 1:58 am
Hmmm Stroganoff! I love it! Made some sunday with seitan but I bet mushrooms only would be great too!
on May 24th, 2007 at 7:59 am
Vegan? how can it be vegan with margerine and yoghurt?
on May 24th, 2007 at 10:46 am
We do mean margarine made from vegetable oils (I will update the recipe and add it), which is often but not always the case and wrote soy yogurt, which is dairy free. Unfortunately there is no good alternative term the soy yogurt.