Would the Count approve?

TammyM, smiling....

Tofu Stroganoff
recipezaar.com

2 tablespoons olive oil
1 lb extra firm tofu, but into 1/2 inch cubes
1 large yellow onion, chopped
8 ounces white button mushrooms, sliced
1 tablespoon sweet paprika
2 tablespoons flour
1 tablespoon tomato paste
1/4 cup dry white wine
1 1/2 cups vegetable stock or broth (or water)
1/2 cup sour cream (or tofu sour cream if vegan)
salt and pepper
1 lb cooked noodles


1.. Heat 1 tbsp oil in a large nonstick skillet over medium heat.
2.. Add tofu and cook until golden brown on all sides, stirring
occasionally, about 7 minutes.
3.. Remove tofu from skillet with slotted spoon and set aside.
4.. Add remaining 1 tbsp oil to skillet and cook onion until softened,
about 5 minutes.
5.. Next, add sliced mushrooms and cook until they begin to release their
juices, about 1-2 minutes.
6.. Stir in paprika and flour and coat onions and mushroom.
7.. Be sure to cook for about 1 minute, stirring constantly, in order to
remove the raw taste from the flour.
8.. Add tomato paste and wine and stir until paprika and flour are well
blended into the liquid.
9.. Add vegetable stock (or water depending on your choice) and bring
entire mixture to a boil.
10.. Reduce heat to low, add salt and pepper to taste, and simmer for
about 20 minutes.
11.. Remove from the heat and whisk in sour cream.
12.. Be sure its blended well.
13.. Add tofu back to skillet and simmer for about 5 more minutes over low
heat until heated through.
14.. Serve over hot noodles, and top with additional sour cream if
desired.