Tofu Stroganoff

16 ounces baked tofu
1 tablespoon olive oil
5 tablespoons butter
1 large onion, chopped
1 pound mushrooms
2 teaspoons minced garlic
1/2 teaspoon paprika
1/2 teaspoon dried thyme
2 tablespoons soy sauce
1/2 cup red wine
1 cup mushroom stock
1 1/2 cups sour cream

Cut the tofu into cubes.

Heat 1 tablespoon olive oil and 2 tablespoons of the butter in a pan and add onions.

Saute until they brown and then turn down heat and continue cooking until they caramelize. Stir frequently for about 15 minutes.

As onions cook, slice mushrooms, chop garlic and warm the mushroom stock.

Mix thyme, paprika and garlic and add to onions.

Add remaining butter and soy sauce and when butter melts, add the mushrooms.

Add tofu and wine to mushrooms and let cook about 10 minutes.

Add the heated mushroom stock to sour cream and then add this mixture to pan once mushrooms are cooked.

Simmer until the sauce is hot and be careful not to boil.

Add salt and pepper and serve over rice or thick noodles.

Serves: 4