• If you have thought of trying tempeh but don’t know how to cook with it, this recipe would be a good one to try.  It also incorporates the use of tofu in the sour cream that is included in the recipe.  Once the tempeh has been baked and you have the sour cream prepared this recipe is a breeze to fix.  If you want stroganoff but are vegetarian this recipe might be what you are looking for.

Tempeh Vegetable Stroganoff

8 oz tempeh

1 chopped onion

1 lb. sliced mushrooms

1 1/2 cups broccoli flowers

2 tsp. basil

pinch nutmeg

1 recipe tofu sour cream

1/4 cup mirin or sweet wine

Marinade for tempeh

1/2 cup soy sauce

1 tsp. garlic powder

1 tsp. cumin

1/4 cup water

2 Tbsp. canola oil (optional)

Steam tempeh for 15 minutes.  Mix together marinade ingredients.  cut into thin cubes and soak in marinade for 10-15 minutes.  Bake at 350 degrees until brown – about 15 minutes.  Set aside.

Instructions for recipe

Saute onion in 2 Tbsp. oil or water.  Add mushrooms, broccoli, basil, nutmeg and some of the left over marinade.  Cover and simmer on low heat for 10 minutes, stirring occasionally.  Add tofu sour cream, baked tempeh and mirin or wine.  Heat through but do not allow to simmer.  Add water for desired consistency.  Serve with rice or noodles.

Tofu Sour Cream Recipe

1 lb. silken tofu

2 Tbsp. lemon juice

1 Tbsp. soy sauce

1/2 tsp. garlic powder

dash honey or maple syrup (optional)

1/2 tsp. dill weed

Mix ingredients in a blender or food processor until smooth and creamy.  Store in a refrigerator for up to five days.  Makes about 1 1/2 cups.

One important thing to point out is when making the tofu sour cream make sure you use Silken brand tofu.  This is a softer, creamier tofu which will give you that texture that sour cream has.  Also in the recipe where it calls for canola oil I use olive oil.  I have not tried using sweet wine instead of mirin, but due to the expense of mirin I’m not so sure the next time I prepare this recipe I won’t be using the sweet wine.

This recipe is out of the “From The Heart of the Harvest Cafe” cookbook written by Susan Rizzo and Sue Thompson.

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