Mushroom and Tofu Paprikash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 3
Ingredients
  • 6 oz egg noodles (or another wide noodle)
  • 8 oz block tofu
  • 2 TBS avocado oil, or another neutral flavored high heat oil
  • 1 cup diced yellow onion
  • 1 TBS butter or olive oil
  • 8 oz sliced portabella mushrooms
  • 1 garlic clove, minced
  • 1-3 tsp paprika (to taste)
  • ¼ tsp each: salt, black pepper, ground cumin and dried thyme
  • ½ TBS reduced sodium soy sauce or tamari
  • 1 TBS tomato paste or ketchup
  • ½ cup dry white wine
  • ½ cup whole milk Greek yogurt
Instructions
  1. Cook pasta according to package directions. Reserve ⅓ cup pasta cooking liquid before draining.
  2. Shred the tofu on the large holes of a box grated. Heat the avocado oil over medium high heat in a skillet until shimmering. Add the tofu and cook undisturbed until golden brown. Flip, breaking up the tofu and cook until golden brown on the other side. Remove from skillet and reduce heat to medium.
  3. Add onion and butter to the skillet and saute covered until the onion turns translucent, 5-8 minutes.
  4. Add mushrooms to the onions in the skillet and cook uncovered until the mushrooms liquid is mostly evaporated.
  5. Stir in garlic, paprika, salt, black pepper, thyme, cumin, soy sauce or tamari, and tomato paste or ketchup. Cook for 1 minute.
  6. Deglaze the pan with white wine. Let it simmer until reduced to half or less, 1-3 minutes.
  7. Mix half of the warm pasta cooking liquid into the yogurt to temper it. Once smooth, mix in the second half of the pasta cooking liquid. Remove the mushroom mixture from the heat and mix in the warmed yogurt. Stir in the hot cooked pasta and serve immediately.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/mushroom-and-tofu-paprikash/