Tofu Stroganoff

Press excess water from the tofu and cut it into 2-3 cm cubes. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

In the same skillet, add a little more olive oil if needed. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, and cook for another 5-7 minutes until the mushrooms are softened and have released their moisture.

Sprinkle the sweet and smoked paprika over the vegetables and stir well. Pour in the vegetable broth and Dijon mustard, then bring to a simmer. Reduce the heat to low and let it gently simmer for 5 minutes to allow the flavors to meld. If you want a thicker sauce, now is the time to add the cornstarch slurry and cook for another 1-2 minutes.

Stir in the plant-based sour cream or creme fraiche, then return the pan-fried tofu cubes to the skillet. Heat everything through gently, but do not boil, to prevent the sour cream from curdling. Season with salt and freshly ground black pepper to taste. Serve immediately with wide egg noodles or rice, garnished with fresh parsley.