A creamy Mushroom Stroganoff just like Mom used to make....(well sort of). Hearty gluten-free pasta, rich & chewy mushrooms, and a creamy Tofu Sour Cream Sauce that will remind you of sitting around mom's dinner table. Thanks Mom!
Make the Tofu Sour Cream by draining the tofu and adding all the sour cream ingredients to a blender. Be sure to stop and scrape down the sides occasionally. If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency.
Note: This makes about 2 cups of Sour Cream and the recipe only needs one - save the other cup for another use.
Meanwhile, saute the onion and garlic in a few tablespoons of water or veggie broth until softened
Stir in fresh mushrooms and allow to cook down.
Add Soy Sauce, Worcestershire, Wine, and seasonings and continue simmering until sauce is reduced.
Stir in 1 cup of the sour cream and mix. Set aside.
Cook pasta according to package instructions
Drain pasta and top with the sour cream/mushroom sauce.