Tofu and mushroom stroganoff

Method

1. Put a large pan of salted water on to boil for the pasta. Pat the tofu dry with a clean tea towel, pressing firmly, and cut it into strips. Slice the mushrooms, chop the onion finely and crush the garlic.
2. Warm half the olive oil in a large frying pan over a medium-high heat. Cook the mushrooms for 6 to 8 minutes, stirring only now and then, until their liquid has gone and they are well browned, then tip them onto a plate.
3. Add the remaining oil and the tofu to the pan and cook for about 6 minutes, turning, until golden. Tip it onto the plate with the mushrooms.
4. Cook the pasta in the boiling water for the time on the packet, until tender with a little bite, then drain.
5. Meanwhile, turn the heat under the frying pan down to medium and add the onion, a pinch of salt and a splash of water if the pan looks dry. Cook for about 6 minutes until soft, then stir in the garlic, smoked paprika and tomato purée for 1 minute.
6. Pour in the oat cream and 100 ml of water and simmer for 3 minutes. Put the tofu and mushrooms back in, warm through for 2 minutes and season well with salt and pepper.
7. Serve the stroganoff over the pasta.

Tip Do not stir the mushrooms too often. Leaving them still against the pan is what gets them brown.

Photo made with AI.

From Nosha · nosha.app