Ingredients Jump to Instructions ↓

  1. 2 cups uncooked wild rice

  2. 5 cups water

  3. 2 packages (1 lb each) firm reduced-fat tofu, drained

  4. 1/4 cup reduced-fat sour cream

  5. 1 tablespoon tomato paste or ketchup

  6. 2 cloves garlic, chopped

  7. 1 teaspoon reduced-sodium soy sauce

  8. 1/2 teaspoon salt

  9. 1/8 teaspoon ground red pepper (cayenne)

  10. 1 tablespoon olive oil

  11. 1 tablespoon butter or margarine

  12. 3 small onions, finely chopped (1 1/2 cups)

  13. 2 tablespoons reduced-sodium soy sauce

  14. 4 cups sliced baby portabella mushrooms (8 oz)

  15. 1/4 cup finely chopped fresh parsley

  16. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  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.


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