Wednesday, 10 October 2012

Stroganoff Revisited

This is a remake of an old stroganoff recipe which are already good but I thought that needed a little quick. So I added balsamic vinegar and lime juice to the crunchy tofu and that combined with the sweetness of the ketchup and the single cream makes a perfect combination.
As you might already know, tofu is perfect for absorbing the taste of any kind of seasoning, that's what makes it so versatile and a powerful ally in the kitchen for vegans and non vegans.


200g tofu cut in small cubes
250g closed chestnut mushroom sliced
1 onion chopped
3 cloves garlic smashed
1tbsp balsamic vinegar
1/2 lime juice
250ml single cream
Vegetable cube
3 sticks spring onions chopped
Sea salt
1/2 cup ketchup
Black pepper
3 tbsp olive oil

1 - Fry the garlic and half the onions with two spoons of the olive oil until tender
2 - Add the tofu and fry it for around 5 minutes or until it gets light brown
3 - Pour it on a bowl and add the balsamic vinegar and the lime juice and set aside
4 - Fry the rest of the onions with the remaining olive oil until tender
5 - Add the mushrooms, vegetable cube, spring onions and black pepper and cook for 7 minutes stirring from time to time
6 - When ready add the tofu, single cream and the ketchup and mix it all together

It's delicious with white rice and homemade French fries, check the recipe on a previous post. Enjoy!!

No comments:

Post a Comment