Serving four

Tofu Stroganoff

by Shelley Gratzon

This is an undercover job for butternut squash. It adds a little sweetness, while the “crouching” technique perks up the tofu. And if you use the parsley and your kids don’t object, you can expand the specks by trying the Variation Tofu Stroganoff with Greens and no one will know the difference. The inspiration for this recipe comes from Debbie Green in Fairfield’s Finest Community Cookbook, Volume I.


  • 16 ounce extra firm tofu
  • 1 cup water
  • 3 tablespoon Bragg Liquid Aminos or tamari
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4" slice fresh ginger cut into chunks
  • 1 1/2 cup diced butternut squash
  • 1 1/4 cup low sodium vegetable broth
  • 2 tablespoon tomato paste
  • 2 tablespoon olive oil*
  • 1 tablespoon grated onion
  • 1 teaspoon dried basil
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon paprika
  • 3/4 cup frozen peas, thawed (optional)
  • 1/4 cup chopped Italian parsley (optional)
  • freshly ground black pepper
  • salt to taste
  • 1/2 cup sour cream, whole or low fat
  • Wide noodles (bow tie, rhombi, penne, fusilli, rotini, elbows or fettuccine) or rice, for serving

*or 1tbsp ghee & 1tbsp olive oil together


  1. Cut tofu into ½ x ½ x 2 inch strips.
  2. Combine water, Braggs (or tamari), coriander, cumin, ginger, and pepper in a large saucepan. Bring to a boil, and add tofu.
  3. Return to a boil, cover, reduce heat, and simmer for 10 minutes. Drain off the liquid. Remove the ginger. Set aside.
  4. Steam squash about 8 to 10 minutes, until tender. In a blender, puree squash with broth and tomato paste. Set aside.
  5. Heat oil (or ghee and oil) in a large skillet (not cast iron) on low heat. Add onion, basil, sage, and paprika, and cook and stir for 1 minute. Increase heat to medium-low.
  6. Add tofu, toss to coat in oil, and cook, turning carefully, until lightly browned on most sides, about 2 minutes per side.
  7. Add the butternut broth, peas (if using), parsley (if using), and pepper. Return to simmer, cover, and cook for 5 minutes, or longer if needed for peas to be done. Add salt to taste.
  8. Remove from heat. Gently stir in sour cream. Serve over noodles or rice.


Tofu Stroganoff with Greens
½ to 1 cup very finely chopped kale or collards
Add chopped greens to the pan after browning the tofu, and toss to wilt, about 1 minute. Continue with the recipe.

Vegan Tofu Stroganoff
Omit sour cream and only use olive oil
¼ cup water
1 Tbsp. white flour
½ cup soymilk
Blend flour with water in a small bowl. Add slowly to the pan. Simmer over low heat, stirring constantly, 1 to 2 minutes, until thickened. Add soymilk, and heat through. Do not boil.

Serving two to three

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Sloppy Joes

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Serving six to twelve

Miso-Glazed Tofu

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