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.
