Mushroom & Tofu Strogonoff
1 tbsp oil
1 onion, diced
2 cloves garlic, chopped
300-500g tofu pieces*
4 large field mushrooms, chopped**
500ml/2 cups liquid vegetable stock
250ml soy cream
1/2 cup wine***
Heat the oil in the pan and fry the onion and garlic for a few minutes. When they are translucent add the mushrooms and tofu pieces and stir for a further few minutes. When the mushrooms begin to leak their juices (that's a bit sexy) pour in the stock and wine. Bring to the boil and let it simmer for a good while (10-20 min) until the mushrooms and tofu are sitting in the sauce and not drowning in it. Then stir in the cream and heat through. Don't boil the cream. Boiled cream = bad. But make sure the flavours have been stirred through the cream and the cream is nearly at boiling point (kind of like what you would do for coconut milk in a green curry).
Serve on top of pasta (spaghetti or fettuccine) or rice.
* I used pre-seasoned tofu for this recipe but it threw the salt balance way off. Perhaps seitan would be better but I can never get my hands on any.
** I like field mushrooms but get whatever you want. 4 big handfuls will do.
*** I think normal recipes use white but we are red wine drinkers and never have any white around so I used red and it didn't make that much of a difference with the colour.