Ingredients
- 16 ounces baked tofu
- 1 tablespoon olive oil
- 5 tablespoons butter
- 1 large onion, chopped
- 1 pound mushrooms
- 2 teaspoons minced garlic
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 2 tablespoons soy sauce
- ½ cup red wine
- 1 cup mushroom stock
- 1½ cups sour cream
Make it step by step
- Heat 1 tablespoon olive oil and 2 tablespoons of the butter in a pan and add onions.
- Sauté until they brown and then turn down heat and continue cooking until they caramelize.
- Stir frequently for about 15 minutes.
- As onions cook, slice mushrooms, chop garlic and warm the mushroom stock.
- Mix thyme, paprika and garlic and add to onions.
- Add remaining butter and soy sauce and when butter melts, add the mushrooms.
- Add tofu and wine to mushrooms and let cook about 10 minutes.
- Add the heated mushroom stock to sour cream and then add this mixture to pan once mushrooms are cooked.
- Simmer until the sauce is hot and be careful not to boil.
- Add salt and pepper and serve over rice or thick noodles.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.