TOFU STROGANOFF

Tonight I decided to make something I hadn't made in many years. Tofu Stroganoff! I buy the extra firm already cubed tofu. First I drain the tofu and place it on a kitchen towel for at least 30 minutes before I make dinner. The dryer the better.

Simmer on low heat

1 box extra firm cubed tofu drained & dried
1 box linguine or Alfredo pasta
4-6 mini portabella mushrooms
2 garlic cloves diced
1/2 diced onion
1/2 bag washed fresh spinach (frozen but thawed drained spinach will work too)
1/2 shredded carrot (optional)
2 large TBSP non dairy/or regular sour cream or ricotta cheese
1 1/2 cups plain soy milk (or whatever you use for milk)
sea salt and cracked pepper
1 TBSP Balsamic vinegar (optional)


Placed the cubed tofu on a greased baking sheet. Season with garlic powder. Bake at 350 for 25 minutes. Remove and sit aside. This is the best way I have found to cook the tofu to make it chewy like in a restaurant.


                                             Boil water and sea salt for your pasta-

Add sauce to the pasta

Start by saute' the mushrooms, onion, garlic & carrot in a pan on medium heat. 
When the veggies are tender, add the spinach until it is steamed.
Add the milk, stirring, then add the sour cream or ricotta cheese.
Salt and Pepper to taste, splash of the balsamic for richness and turn down to simmer on low heat, It will thicken when it meets the pasta.

I have to pick out the mushrooms for the boys.

Cook and drain your pasta. Then add the sauce over the pasta. It was enough for dinner, lunch the next day and still another helping.

Bon Appetit!!