Mushroom and Tofu Stroganoff

Makes 4-6 servings

• 3 Tbs. vegetable or olive oil
• 1 medium onion, chopped (you may substitute scallions for part of the onion)
• 2 cloves garlic, minced
• 1-1/5 lb. mushrooms, sliced or quartered
• 1 lb. tofu, frozen then thawed and drained
• 1 tsp. plus a little extra pepper
• 1 tsp. dried dill weed
• 3 tsp. dried rosemary
• 1/2 tsp. ground cumin
• 3 tsp. dried parsley
• 1 cup + 2 Tbs. vegetable broth
• 1/3 cup plus a little more flour
• 1/4 cup teriyaki sauce
• 2 Tbs. soy sauce
• 3/4 cup sour cream

Mushrooms:

The mushrooms and tofu may be cooked together, but start the mushrooms first.

Heat 1 Tbs. oil in a large frying pan. Saut? 1/2 the onion and 1/2 the garlic until translucent. Add mushrooms and saut? over medium heat until mushrooms are soft and darker. Add 1 tsp. each pepper, dill and rosemary. Cook over low to medium heat until most of the liquid evaporates. Add 1 cup vegetable broth and 1/3 cup flour and continue to simmer on low until the tofu is done.

Tofu:

Prepare the tofu by cutting it into 3/4 inch cubes. Heat 2 Tbs. oil in another frying pan. Saut? the remaining onion and garlic until translucent. Add tofu and sprinkle with soy sauce and 2 Tbs. vegetable broth. Add cumin, parsley and 2 tsp. rosemary. Saut? on medium heat, gently turning occasionally until liquid has evaporated and tofu is partly browned.

They meet…:

In one of the pans, mix the mushroom mixture and the tofu mixture. Add the sour cream and mix gently. Heat on low until mixture is warmed through. Add flour to attain desired consistency and add pepper to taste.

This may be served over egg noodles, pasta or rice.