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Mushroom Tofu Stroganoff with Zucchini Pappardelle

4 servings


• ¼ tsp ground black pepper (optional)
• 8 oz. cremini mushrooms, sliced
• 1 sprig fresh thyme
• 2 garlic cloves, minced
• ¼ tsp salt (optional)
• 3 scallions, trimmed and diced
• ¼ cup sour cream
• 1 tbsp soy sauce
• 3½ lbs. extra firm tofu, sliced
• 1½ cups vegetable stock
• 10 oz. zucchini and/or yellow squash


1. Shave zucchini and/or yellow squash into wide noodles with a vegetable peeler, mandolin, or spiralizer. Set aside.

2. Combine the garlic, scallions, tofu, stock, soy sauce, thyme, and mushrooms in a skillet, and simmer gently for 5 to 8 minutes until mushrooms are tender.

3. Meanwhile, blanch the zucchini pappardelle in a pot of boiling water; drain well.

4. Remove tofu mixture from heat, and stir in sour cream. Season with salt and pepper if desired.

5. Serve stroganoff on a bed of zucchini pappardelle.



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