Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 16 ounces baked tofu
- 1 tablespoon olive oil
- 5 tablespoons butter
- 1 large onion, chopped
- 1 pound mushrooms
- 2 teaspoons minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons soy sauce
- 1/2 cup red wine
- 1 cup mushroom stock
- 1 1/2 cups sour cream
- =
Directions
Heat 1 tablespoon olive oil and 2 tablespoons of the butter in a pan and add onions.
Sauté until they brown and then turn down heat and continue cooking until they caramelize. Stir frequently for about 15 minutes.
As onions cook, slice mushrooms, chop garlic and warm the mushroom stock.
Mix thyme, paprika and garlic and add to onions.
Add remaining butter and soy sauce and when butter melts, add the mushrooms.
Add tofu and wine to mushrooms and let cook about 10 minutes.
Add the heated mushroom stock to sour cream and then add this mixture to pan once mushrooms are cooked.
Simmer until the sauce is hot and be careful not to boil.
Add salt and pepper and serve over rice or thick noodles.