This mushroom tofu stroganoff is the perfect meal for your meat-free Mondays. It has similar flavours to the classic beef stroganoff but with a delightful twist. Mushrooms help to enhance the action of immune cells, contain protective antioxidants and a type of fibre called glucans which have cholesterol lowering benefits.
150g button mushrooms, sliced
150g flat mushrooms, sliced
250g tofu, diced
2 tbsp butter
2 brown onions, peeled and diced
3 garlic cloves, crushed
1 cup vegetable stock
1 tsp Dijon mustard
1 tsp tamari sauce
1 tsp thyme
1 cup sour cream
Juice of half a lemon
Sea salt and pepper to taste
1 tbsp olive oil
Place tofu between layers of paper towel and firmly press down to remove excess water.
Heat oil in a saucepan and fry the tofu on medium-high heat for a couple of minutes, or until browned. Set aside.
Add butter, garlic and onion to the pan and cook over medium heat for a couple of minutes until onion is translucent. Add in the mushrooms and fry until softened.
Add the stock, mustard, tamari sauce, thyme and tofu to the saucepan and bring to a simmer, stirring occasionally for about 15 minutes or until the sauce has thickened.
Add the sour cream and lemon juice, stirring for about 3 minutes and then remove from heat.
Serve with steamed vegetables, mashed potato, brown rice or whole wheat pasta.