Veggie Tofu Stroganoff - Vegan, Gluten-Free

This Veggie Tofu Stroganoff really hits the vegan spot on a sunny, snow-y day-- or for a summer supper-- well, for anytime, really!

Oh, Mama, this is soooo delicious! Here are the ingredients (with suggestions for subs):

  INGREDIENTS FOR 4-6 PEOPLE/ VEGGIE TOFU STROGANOFF

• Extra Firm Organic Non-GMO Tofu Block (16 ounces/ 450 g)
• 3 T. Organic Soy Sauce (Tamari) (could be GlutenFree)
• 1 Organic Garlic Clove, Minced or Grated
• 1 T. Vegetable Oil (or 1/4 C. Water if on Oil-Free Diet)
• 2 C. Chopped Red Onions
• 1 Large Bunch of Fresh Organic Chard, Stems Chopped Separate/Leaves Chopped
• 1/2 tsp. Salt
• 1 tsp. Hungarian Smoked Paprika (or ground mild Chipotle)
• 2 C. Peeled and Sliced Carrots
• 2 C. Mushrooms, Cleaned and Sliced (I used Baby Bella)
• 1/2 C. Dilute Apple Cider Vinegar (about 1/3 Vinegar/ 2/3Water) or 1/2 C. Dry Red Wine
• 1 1/2 C. Organic Tomato/Basalmic Pasta Sauce (Good deals at Walmart & Costco)
• 1- 2 C. Organic Quinoa (I used the Mixed Colors)
• 1/2 C. to 1 Cup Almond Sour Cream (or can use a store-bought variety-- but not so much fun!)

METHOD:

1. Soak the Almonds for the Almond Sour Cream the night before and prepare sometime before the preparation o the Stroganoff.  Give yourself an hour+ to prepare the stroganoff for the night's meal.
2. Cut the Tofu Block horizontally in 3 equal size layers and then cut the block vertically into 27 cubes (3X3 show up on the top of the block and with the other 2 layers=27 cubes)
3. Toss Tofu Cubes in blend of Soya Sauce (Tamari) and Minced or Grated Garlic.  Coat well.  Set aside and stir occasionally while prepping other veggies.
4. Warm the Oil in a large Soup Pot on the stove.  Add the Onions, the Chopped Chard Stems and the Salt.  StRir for about 10 minutes.
5. Add in Paprika or Chipotle and Sliced Carrots.  Cover and Cook for 5 minutes.
6. Add the Mushrooms and Apple Cider Dilution (or Wine); Cover and cook for 5 minutes.
7. Add Tomato Sauce and Chard Leaves.  Cover and bring the mixture to a gentle boil.  Reduce heat and simmer until everything is tender and fragrant. (5-10 minutes)
8. Add the Tofu Cubes in their Tarmari-Garlic marinade and simmer for 2-3 minutes.

20 Minutes before serving, cook Quinoa according to package directions (I generally cook 1 Cup Quinoa in 2 Cups Water-- Bring it to a boil and then turn down to LOW heat, cover, and cook until water is absorbed and quinoa is translucent.

Plate by putting a layer of fluffy Quinoa, followed by the serving of Stroganoff, and topping with the Almond Sour Cream.  My husband likes a sprinkling of Chipotle on his Sour Cream.

Enjoy! 

This is an adaptation for Tofu Stroganoff from Moosewood Restaurant New Classics:350 Recipes for Homestyle Favorites and Everyday Feasts

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