Tofu-mushroom sauce
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151Fast, simple, meatless lunch. Serve with dumplings.
recipe,photo-recipe,mushrooms,white tofu,Vegetarian dishes
Vegetarian dishes
Categories
Vegetarian dishes ›Ingredients
Ingredients
| all-purpose flour / plain flour | 1.5 139 | oz kcal | 40 | grams | |
| ground caraway | 0.5 9 | tsp kcal | ½ | teaspoon | |
| ground red paprika | 2 32 | tsp kcal | 2 | teaspoon | |
| mushrooms | 1.1 80 | lb kcal | 500 | grams | |
| olive oil | 3 396 | tbsp kcal | 3 | tablespoon | |
| onion | 4.25 53 | oz kcal | 120 | grams | |
| salt | 1.5 0 | tsp kcal | 1.5 | teaspoon | |
| semi skimmed milk 1,5% | 2.1 240 | cup kcal | 500 | milliliters | |
| water | ¾ 0 | cup kcal | 200 | milliliters | |
| white tofu | 12.75 303 | oz kcal | 360 | grams |
Recipe
3.
ground caraway 0.5 tsp • ground red paprika 2 tsp • salt 1.5 tsp • water ¾ cup (200 ml)
Add mushrooms to the onion, add caraway, paprika and salt. Add water, stir and simmer covered for 5 minutes.
5.
...and add to the mushrooms. Mix gently and let it cook together for another 5 minutes.
6.
semi skimmed milk 1,5% 2.1 cup (500 ml) • all-purpose flour / plain flour 1.5 oz (40 g)
Mix flour in the milk.
7.
Pour the roux to the tofu-mushroom mixture. Boil until thickened.
Bon appetit!
