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Tofu and Mushroom Stroganoff

Tofu is a complete source of protein, containing all eight amino acids. With no cholesterol, it is also a good source of iron and calcium.




Recipe Ingredients:

2 tbsp sunflower oil
12 oz (350 g) tofu, diced
1 red onion, sliced
2 garlic cloves, crushed
1 red pepper, sliced
1 orange pepper, sliced
250 g mixed mushrooms, quartered
2 tsp cornflour
2 tbsp tomato purée
2 tbsp smooth peanut butter
5 fl oz (150 ml) vegetable stock
7 oz (200 g) reduced-fat crème fraîche
Salt and freshly ground black pepper
1 handful chives, finely chopped, to garnish
Rice, to serve
FOR A GLUTEN-FREE VERSION use gluten-free stock

Recipe Methods:

1  Heat 1 tablespoon of the oil in a large saucepan. Add the tofu and stir-fry over high heat until golden. Remove from the heat and set aside.
2  Add the remaining oil to the saucepan, reduce the heat, add the onion and garlic, and fry until softened. Add the peppers and mushrooms, and stir-fry for 5 minutes.
3  In a bowl, mix the cornflour with a little water to form a paste and set aside.
4  Add the tomato purée, peanut butter and tofu to the saucepan. Stir in the vegetable stock and cornflour paste, and cook for 3 minutes. Add the crème fraîche, season to taste and simmer for 2 minutes. Transfer to a plate, sprinkle with chives and serve with rice.


Fat :  100.46 gFibre : 18.69 g
Iron : 8.08 mgSugar : 41.23 g
Calcium : 726.23 mgSodium : 5492.89 mg
Potassium : 2091.53 mgCalories: 1413.75 kcal
Protein : 52.93 gVitamin A : 11345.28 IU
Vitamin C : 321.43 gCarbohydrates : 68.53 g
Saturated Fat : 30.81 gCholesterol : 103.19 mg
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