If you like the combination of creamy sauce, mushrooms and noodles found in classic Beef Stroganoff, then try this updated salt free version made with tofu. I altered an old Vegetarian Times recipe to meet my sodium restriction and the results are heavenly. The perfect dish for a blustery spring day.
Note to vegetarians: although this dish contains no actual meat it does contain a teaspoon of beef bouillon.
SODIUM CONTENT: 107 mg per serving
1 lb. wide or extra-wide egg noodles, cooked
1 lb. firm or extra-firm tofu
2 T. unsalted butter
2 c. diced onion (about 1 large onion)
4 cloves garlic, minced
3 c. sliced mushrooms (Baby Bella work really well)
1/2 t. freshly ground black pepper
2 T. dried chives or 1/4 c. fresh
1 c. sour cream
1/4 c. Faux Soy Sauce (see recipe below)
FAUX SOY SAUCE (adapted from Dick Logue’s Soy Sauce Substitute):
1/4 c. Grandma’s Original Unsulphered Molasses
3 T. rice wine or white vinegar
1 T. water
1 t. very-low-sodium or sodium-free beef bouillon granules
1/4 t. ground white or black pepper
Drain tofu on towels, pressing gently to release as much liquid as possible. Slice drained tofu into long strips, about 3 inches by 3/4 inch by 1/2 inch in height. Set aside.
Melt 1 T. butter in a large saucepan over medium-high heat. Add onion, garlic and mushrooms and cook, stirring, about 10 minutes. Add chives and pepper and stir. Remove mixture from pan and set aside.
Melt remaining tablespoon of butter in pan over medium heat. Add tofu and cook until golden brown, about 10 minutes. Add the mushroom-onion mixture to tofu, then add sour cream and faux soy sauce. Stir gently. Let cook for a few minutes to blend together. Remove from heat and spoon over egg noodles. Serve immediately.