Tofu in creamy zucchini and mushroom sauce
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
2
-
Course
Main Course
-
Cuisine
Russian
Tofu in creamy zucchini and mushroom sauce
Report
Cooked slowly and languidly in a heavy-bottomed pan, vegan sour cream lends this tofu in creamy zucchini and mushroom sauce a comforting Russian flavour, producing a great stew to spoon on top of rice and quinoa.
Share:
Ingredients
- 1 package of tofu drained
- 1 large onion
- 2 middle-sized zucchini or your favourite summer squash
- 2 packages or 400 grams of cremini button, or other combination of mushrooms you have on hand
- ½ cup vegan sour cream or regular, if that's your jive
- 2 Tbs white wine or regular vinegar
- salt to taste
- pepper to taste
- hot sauce for serving
- Rice or Quinoa for serving
Instructions
- Preheat a heavy-bottomed pan to medium heat. Add 1 Tb of grapeseed or vegetable oil.
- Chop tofu into cubes. Ensure they are drained. Add to pan, and sear lightly on each side for a couple of minutes. Turn over, and repeat on the other sides. You're not looking to brown the tofu, just keep it from falling apart. Add salt and pepper to taste, and remove from the pan. Set aside.
- Meanwhile, chop onion into medium-sized pieces. Add more oil to the pan, and on medium-low heat, saute the onion until translucent.
- Slice zucchini into thin half-crescents. Slice mushrooms into slices of a similar width to the zucchini. Add to pan with the onion, cover, and cook on low-medium heat until zucchini softens, about 15 minutes, stirring occasionally. Remove cover, increase heat to medium-high, add tofu and stir. Cook for another 10 minutes to allow water to cook out of the vegetables. If vegetables are beginning to stick to the bottom, add a bit more oil.
- When vegetables have reduced to a stewy consistency, add vinegar, salt and pepper. Taste. If texture is to your liking, remove from heat now, or reduce heat and continue to cook on a low-medium flame. When ready to remove from flame, add vegan sour cream and stir. Taste and adjust flavours as necessary.
- Serve with brown rice or quinoa, topped with fresh parsley or cilantro, and with a bit more vegan sour cream on the side. Oh yeah, and don't forget the hot sauce.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
