Tofu Stroganoff and Red Cabbage

I thought I'd lost my recipe of TOFU STROGANOFF, but I found it tonight. There used to be little tear-off recipes from Natural Messages Company in Boston back in the seventies. Having recovered it, I share it with you, now, almost the same.

 

Ingredients

 

Night Before Marinade

1 lb. — tofu (one package), diced

1/4 cup — tamari

1/2 tsp — garlic powder

1/8 tsp — cumin 

1/8 — black pepper

Water to cover

 

Sauce the Next Day

1 — large onion, chopped

1/4 cup — olive oil

1/2 lb. — white mushrooms, sliced (about 4 cups chopped)

Pinch — black pepper

Pinch — allspice or nutmeg

1/2 tsp — dried basil or 1/8 cup fresh basil, chopped

1/2 cup — white wine

1 cup — soy yogurt, plain

Serve over flat noodles or linguine (1 package)

 

Method Night Before

The night before, dice up a pound of tofu and marinate it in a jar with a quarter cup of tamari, a half teaspoon of garlic powder, and an eighth teaspoon of cumin and black pepper. Fill the jar with water to cover and shake it up before refrigerating.

 

Method Next Day

The next night, or whenever you eat, saute one chopped large onion in a quarter cup of olive oil. Slice half a pound of white mushrooms, which is about four cups, and add them to the onions after a few minutes, along with the marinated tofu and the marinade.

Add a pinch of pepper and a pinch or so of allspice or nutmeg, along with a half teaspoon of dried basil or more of the fresh chopped basil.

 

Simmer covered for fifteen minutes, or until the mushrooms seem done.

 

Add half a cup of white wine, and a cup of plain soy yogurt, and heat until all is hot.

Serve over flat noodles or linguini.

 

 

I wanted to serve this with something more colorful, so I made my mother's RED CABBAGE.

Ingredients for Red Cabbage Side Dish

1/2 — red cabbage, grated

1 — apple, grated

Sprinkle — salt

Dollop — wine vinegar

2 tsp — organic brown sugar 

1 — lemon, juiced

Handful — raisins (optional)

 

Method

I grated half a medium red cabbage and an apple. I put it in a sturdy bottomed pot with a sprinkle of salt, a dollop of wine vinegar, two teaspoons of brown sugar (I used Sucanat), and the juice of one lemon. I cooked this covered, perhaps adding a little water as needed, until it seemed done. My mother's was more chunky, but I grated mine more fine, since I was in a hurry. You could add raisins if you wanted.

I served this with a salad and some chopped steamed chard dressed with olive oil and balsamic vinegar.

Those who ate this seemed to like it. As April said, “It's stroganoff for me.”