This was the first dish I tried with pureed tofu instead of cream sauce. I was a little nervous about taking that first bite. It is now one of our favorite dishes.
Ingredients:
- 6 T white cooking wine, or 3 T white and 3T marsala cooking wine
- 1 medium sweet onion, sliced
- 1 pound mushrooms, cleaned and sliced thin
- 1 pkg firm tofu
- 2 T soy sauce
- 1 T lemon juice
- 1 tspn vegan Worcestershire sauce
- Fresh ground pepper to taste
Preparation:
- Place 3 T of the wine in a large frying pan. Add the onion and cook, stirring occasionally for approximately 3 minutes. Add the mushrooms 2 more tablespoons of the wine, and the soy sauce. Continue cooking until onions are tender and the mushrooms give off their juice.
- Meanwhile, place the drained tofu in a food processor or blender with the remaining 1 tablespoon wine and lemon juice. Process until smooth.
- Pour the tofu mixture into the pan with the mushrooms and onions. Mix well.
- Add the remaining ingredients and heat thoroughly. Serve over rice or noodles.
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