Ingredients:
2 tablespoons olive oil
1 lb extra firm tofu, cut into 1/2 inch cubes
1 large yellow onions, chopped
8 ounces white button mushrooms, sliced
1 tablespoon sweet paprika
2 tablespoons flour
1 tablespoon tomato paste
1/4 cup dry white wine
1 1/2 cups vegetable stock (or water) or 1 1/2 cups broth ( or water)
1/2 cup sour cream ( or tofu sour cream if vegan)
salt and pepper
1 lb cooked noodles ( I like no-yolk egg noodles)
Directions:
Heat 1 tbsp oil in a large nonstick skillet over medium heat.
Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
Remove tofu from skillet with slotted spoon and set aside.
Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
Stir in paprika and flour and coat onions and mushroom.
Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
Remove from the heat and whisk in sour cream.
Be sure its blended well.
Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
Serve over hot noodles, and top with additional sour cream if desired.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.