Creamy mushroom and tofu stroganoff
Browned mushrooms and tofu in a creamy, smoky mustard sauce, finished with spinach and parsley. A comforting dinner that works well over rice, pasta or potatoes.
Made without gluten ingredients.
Method
- Slice the mushrooms thickly. Slice the onion finely and crush the garlic. Drain the tofu, pat it dry and cut it into strips.
- Warm the oil in a large frying pan over a high heat. Fry the mushrooms for 6 minutes, stirring only now and then, until brown and their liquid has cooked off.
- Lower the heat to medium, add the onion and the tofu and cook for 5 minutes, until the onion is soft.
- Stir in the garlic and the smoked paprika for 1 minute.
- Pour in the oat cream with the mustard and 50 ml of water. Simmer for 3 minutes, until the sauce coats the back of a spoon. Season with salt and pepper.
- Stir in the spinach until it wilts, then serve with the chopped parsley on top.
Tip Let the mushrooms brown properly before adding the onion. Oat cream splits if boiled hard, so keep the simmer gentle.
Per portion
| Energy | 397 kcal |
| Protein | 22 g |
| Carbohydrate | 16 g |
| of which sugars | 9 g |
| Fat | 26 g |
| of which saturates | 5 g |
| Fibre | 8 g |
| Salt | 0.74 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms400 g
- firm tofu200 g
- onion1
- garlic2 cloves
- oat cream150 ml
- spinach100 g
- dijon mustard1 tbsp
- smoked paprika2 tsp
- olive oil1 tbsp
- parsley½ bunch
