• 1 large yellow onion, peeled and chopped
  
• 2/3 lb white mushrooms
  
• 1/3 lb fresh shitake mushrooms rinsed and sliced
  
• 1 block firm tofu, drained, pressed and cubed
  
• 1/2 cup + 4-6 tablespoon good olive oil
  
• 1 tablespoon liquid aminos (such as Bragg's Liquid Aminos)
  
• 1 cup dry Vermouth
  
• 1/2 cup + 1 tablespoon Silver Swan Special Soy (other brands will do)
  
• 1/2 cup good vegan red wine (Cab or Merlot is best)
  
• 1 cup filtered water
  
• 1 teaspoon dried oregano; pinch dried thyme
  
• a pinch of ground cloves
  
• pepper to taste
  
• 1 cup Toffuti Sour Supreme (sour cream substitute)
  
• 3 cloves garlic, pressed
  
• 2 tablespoon nutritional yeast
  

This recipe demands a lengthy prep time, but your
efforts will be rewarded with a complex and savory
dish. Outstanding for any special occasion or
Sunday dinner. So, here it is:

First marinate the drained, pressed and cubed
tofu:

In a sauce pan combine 1/2 C soy sauce (Silver Swan is really the best), 1/2 C Vermouth, 1/2 C vegan red wine (use a good red ine, and, if you, drink, pour yourself a glass to sip while you prep this yummy dinner), 2 cloves pressed garlic, Oregano, cloves and pepper to taste, 3-6 white mushrooms, finely chopped, 1/2 cup olive oil and 1 C filtered water

Boil marinade for 5-7 minutes. Remove from heat
and add cubed tofu. Marinate the tofu at least 1
hour and up to 12 hours (the longer the better).
Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for
a more delicate flavor or increase the vegan red wine
for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15
minutes (I cook a little longer if I want a more
hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep
frying pan until just sizzling. Add chopped
onion and reduce heat. Cook onions on low heat
until well caramelized (this should take about 15
minutes). Take care not to rush this process as
the onions will get too crisp and loose their
smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS
olive oil, yeast, pinch thyme and the sliced
mushrooms. Saute the mushrooms until any liquid
they have released is almost evaporated.
Add 1/2 C vermouth and reduce for 5 minutes. Add
baked tofu, Sour Supreme and pepper to taste.
heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your
labor.

Serves: 4

Preparation time: lengthy