Tofu stroganoff with boiled potatoes
Tillredning
Cut the tofu into large pieces. To make the marinade, mix red wine, soy sauce, a bay leaf, juniper berries and mustard in a pan, add the tofu pieces and warm over a medium heat. Clean and quarter the mushrooms. Heat the oil in a frying pan and fry the mushrooms over a high heat for approx. 10 min. Peel and finely chop the onion, add to the mushrooms together with the spelt flour and cook for another 2 min. Stir in the tomato purée and add the mushroom mixture to the tofu in the pan. Pour over the vegetable stock and leave it all to simmer for 30 min. In the meantime, wash, peel and quarter the potatoes lengthwise. Cook in a pot of boiling salted water for approx. 20 min. Wash the parsley, shake dry, pluck the leaves and finely chop. Halve the cherry tomatoes and add to the tofu, together with the parsley, shortly before the cooking time is up. Stir in the sour cream and season with salt and pepper to taste. Serve the tofu stroganoff in pasta dishes together with the boiled potatoes.
Serves two
- 300 g tofu
- 100 ml red wine or red grape juice
- 10 ml soy sauce
- 1 bay leaf
- 2 juniper berries
- ½ tsp tarragon mustard
- 200 g mushrooms
- 20 ml groundnut oil
- ½ red onion
- ½ tbsp spelt flour
- ½ tbsp tomato purée
- 50 ml vegetable stock
- 300 g firm potatoes
- 8 cherry tomatoes
- 1 tbsp chopped parsley
- 200 g sour cream or soya skyr
- natural or sea salt, freshly ground pepper
