Mushroom Stroganoff with Tofu
with cooling creme fraiche and parsley rice
A recipe conveniently customised just to your liking.
Tags:
Veggie
Allergens:
Soya
•Milk
•Mustard
The quantities provided above are averages only.
Total30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Mushrooms
150 grams
Rice
2 sachet(s)
Worcester Sauce
(Contains: Soya)
110 grams
Creme Fraiche
(Contains: Milk)
½ sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Vegetable Stock
10 grams
Parsley
1 unit(s)
Onion
2 sachet(s)
Paprika
(Contains: Mustard)
1 unit(s)
Carrot
180 grams
Tofu
(Contains: Soya)
2 unit(s)
Garlic
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2890 kJ
Energy (kcal)691 kcal
Fat24 g
of which saturates10.7 g
Carbohydrate89.2 g
of which sugars14.5 g
Dietary Fiber6.7 g
Protein27 g
Salt3.2 g
Potassium96.3 mg
Calcium205.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- While the rice cooks, roughly chop the mushrooms. Chop the tofu into 2cm cubes.
- Roughly chop the parsley (stalks and all).
- Halve, peel and thinly slice the onion.
- Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Peel and grate the garlic (or use a garlic press).
3
- Place a large pan over high heat with a drizzle of oil.
- Fry the tofu, garlic, onion, carrot and mushrooms until softened, stirring occasionally, 6-8 mins.
- Season with salt and pepper. Reduce the heat to medium-high.
- Add the paprika and cook until fragrant, 1 min more.
4
- Stir the stock into the pan along with 75ml water (per 2P) and half a sachet of mustard (per 2P).
- Add the Worcester sauce and half the chopped parsley.
- Cover and simmer for 8-10 mins. Stir every few mins to prevent sticking.
- Once cooked, remove from the heat and stir through the creme fraiche.
- Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if necessary.
5
- Add the remaining chopped parsley to the rice.
- Stir to ensure it's evenly distributed throughout, fluffing it up as you go.
6
- Divide the parsley rice between deep plates or bowls.
- Serve the fragrant mushroom stroganoff alongside.
