Dehydrated or freeze-dried sliced mushrooms are handy to have on the pantry shelf and will last and last. Rehydrate them to make this creamy Stroganoff dish.
Serves 3-4.
Ingredients:
- 12-16 oz firm tofu
- 2/3 c dry mushroom slices
- 2 c water
- 1 tsp soy sauce
- 1 tsp vegetarian Worcestershire sauce
- 1 tsp onion powder
- 1 tsp paprika
- 1 Tbsp tomato paste
- 1/3 c sour cream
Instructions:
- Rinse and drain the tofu. Cut the block into quarters. Cut each quarter diagonally and then make 3-4 slices in each piece, forming thin “triangles”. Set aside on a clean towel to drain.
- Soak the mushroom slices in the water for 20 minutes. Add soy sauce, Worcestershire sauce, onion powder, and paprika and stir well. Place this mixture in a large skillet over medium heat and bring to a simmer.
- Stir in the tomato paste and a bit more water if needed. Simmer 5 minutes. Add the tofu and gently simmer another 2-3 minutes or until the tofu is hot.
- Fold in the sour cream and heat briefly. Serve over rice or potatoes.