A hearty stroganoff that will leave you wanting seconds.
Cook rice as per instructions on packet.
Heat oil in fry pan over high heat. Sautè tofu for 3-4 minutes until slightly browned and transfer
To a plate.
Reduce heat to medium. Add onion, garlic and thyme and cook for 1 minute before adding
Mushrooms. Cook, stirring until soft.
Sprinkle in paprika, stir, then add the stock, mustard, worcestershire and tomato paste.
Return tofu to the pan, stir and bring to the boil. Simmer until sauce starts to thicken.
Take off the heat and stir through coconut cream.
Serve with rice, a sprinkle of parsley and freshly cracked pepper.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Exclusive recipe from Sam Wood's 28 app.
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