Tofu Stroganoff on Wild Rice

 

2

cups uncooked wild rice

5

cups water

2

packages (1 lb each) firm reduced-fat tofu, drained

1/4

cup reduced-fat sour cream

1

tablespoon tomato paste or ketchup

2

cloves garlic, chopped

1

teaspoon reduced-sodium soy sauce

1/2

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

1

tablespoon olive oil

1

tablespoon butter or margarine

3

small onions, finely chopped (1 1/2 cups)

2

tablespoons reduced-sodium soy sauce

4

cups sliced baby portabella mushrooms (8 oz)

1/4

cup finely chopped fresh parsley

Freshly ground pepper to taste

• 1 In 3-quart saucepan, heat wild rice and water to boiling; reduce heat to low. Cover; simmer 40 to 50 minutes.
• 2 Meanwhile, in blender or food processor, place 1 package of tofu, the sour cream, tomato paste, garlic, 1 teaspoon soy sauce, the salt and red pepper. Cover; blend on high 1 to 2 minutes, stopping blender frequently to scrape sides, until smooth; set aside.
• 3 Cut remaining package of tofu into 1-inch cubes. In 12-inch skillet, heat oil over medium heat. Cook cubed tofu in oil about 10 minutes, stirring occasionally, until tofu starts to turn light golden brown; remove from skillet and set aside.
• 4 Add butter to skillet. Cook onions in butter 4 to 5 minutes, stirring occasionally, until softened. Stir in 2 tablespoons soy sauce and the mushrooms. Cook 3 to 4 minutes, stirring occasionally, until mushrooms are tender.
• 5 Stir tofu cubes and sauce into mushroom mixture. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Serve over wild rice. Sprinkle with parsley and pepper.