I frequently make this Tofu Mushroom Ragu. It is based on the Mushroom Ragu in The Australian Women's Weekly Vegie Main Meals recipe book, which is one of the small ones Aussies will see on same for a few dollars at the supermarket checkout.
I change it around a bit, by using button mushrooms and adding tofu for protein. I serve it often with pasta, as you can see, rather than dairy laden polenta, as in the recipe. I also add some vegetable sides.
It is a great favourite in our house. In fact it's one of Z's favourite meals.
Here's my recipe:
Tofu Mushroom Ragout
Serves 8-10 with pasta and sides (I freeze half and have 2 meals for 5 people)
Cooking spray or a few tablespoons of olive oil
Approx 750g very firm tofu (can be a bit more or less depending on the packaging style), cut into 1-2 cm chunks
1 Large onion, diced
3 cloves garlic
2 tablespoons Nuttelex
1/4 cup plain flour
500 g button or flat mushrooms, sliced
2 tablespoons tomato paste
2/3 cup wine (can be white or red or cooking sherry, depending on your preference or pantry)
2 cups vegetarian stock (I usually use Massel Chicken-style vegan stock cubes + water)
1-2 cups water
2 teaspoons dried thyme
Salt and pepper to taste
Pasta to serve
- Spray large skillet or wok with cooking spray.
- Fry tofu chunks until slightly golden. You might need to do this in batches. Remove tofu from heat.
- Spray skillet/wok again with cooking spray. Cook onion until almost translucent.
- Add garlic and cook for a minute or two longer.
- Remove garlic and onion. Melt margarine. Add flour and cook for a minute or two. If it's too dry, add a few tablespoons of water.
- Add mushrooms and cook for a few minutes.
- Add wine, tomato past and stock and mix until flour mix dissolves into liquid.
- Return tofu and onion/garlic mix to liquid. Add enough water to almost cover. Add thyme.
- Simmer for 20-30 minutes, until liquid reduces to a desirable amount and thickens.
- Taste. Add salt and pepper to taste.
- Serve over cooked pasta with vegetable side dishes.