Tofu and Mushroom Stroganoff on Hearty Egg-Free Noodles
ingredients:
- 1 block firm tofu, crumbled
- 2 cups mushrooms, sliced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup plant-based cream
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1 tablespoon flour
- 300 grams eggless noodles, cooked
- Fresh parsley, chopped (for garnish)
directions:
1. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until fragrant, about 2 minutes.
2. Add mushrooms and cook for 5 minutes until softened.
3. Stir in crumbled tofu and paprika, cooking for another 2 minutes.
4. Sprinkle in flour and stir until well combined. Gradually add vegetable broth, stirring to avoid lumps.
5. Pour in plant-based cream and soy sauce. Simmer for 5 minutes until the sauce thickens.
6. Serve the stroganoff over cooked eggless noodles and garnish with fresh parsley.
Recipe Information: Preparation Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Calories per Serving: 300 | Number of Servings: 4