Tofu in creamy zucchini and mushroom sauce

Name: Tofu in creamy zucchini and mushroom sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 tofu; 1 onion; 2 zucchini; 2 cremini mushrooms; ½ cup vegan sour cream; 2 Tbs white wine; salt; black pepper; hot sauce; rice

User Reviews

5

4 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2
Course
Main Course
Cuisine
Russian

Tofu in creamy zucchini and mushroom sauce

Ethan Patterson

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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.

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Ingredients

Servings

1 tofu drained, package
1 onion large
2 zucchini or your favourite summer squash, middle-sized
2 cremini mushrooms button, or other combination of mushrooms you have on hand, packages or 400 grams
½ cup vegan sour cream or regular, if that's your jive
2 Tbs white wine or regular vinegar
salt to taste
black pepper to taste
hot sauce for serving
rice for serving, or quinoa

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Instructions

Keep Screen Awake

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.