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Ingredients: |
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4 tbsp butter
1 ½ cups finely chopped onion (3 onions)
4 cloves garlic, minced
1 tsp dried dill weed
2 tsp basil
3 squares tofu, drained, pressed, and then cut into 1-inch cubes
( 1 ½ lbs)
4 tightly packed cups sliced mushrooms (about ¼ inch slices)
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2 tbsp tamari
½ tsp salt
¼ tsp cayenne pepper
3 quarts water
1 pound curly noodles
sour cream
½ cup finely chopped fresh parsley
2 tsp poppy seeds
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This is a delicious and rich stroganoff that is typically served over fresh, curly spinach pasta noodles.
1. Melt 2 tablespoons butter in wok or large, deep cast iron fry pan and saute the onions, garlic, dill weed, and basil. After 5 minutes, add tofu and continue to cook on medium heat, stirring gently occasionally, until tofu browns nicely. Add ta
mari and stir. Then add mushrooms, salt, and cayenne. Lower heat, stir and cook another 5 minutes. Remove from heat.
2.Bring water to a boil in a 4-quart pot. Cook noodles until tender but not mushy Drain and return to pot. Toss noodles with 1 tablespoon butter to prevent sticking.
Add 1 cup sour cream and parsley to mushroom mixture and mix well.
3. Melt remaining 2 tablespoons butter in saucepan and add poppy seeds. Cook 5 to 10 minutes. Pour onto noodles and toss. Serve noodles with stroganoff on top and a dollop of sour cream as garnish.
Serves 4
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Volume 1 
Autumn 1997
