Crock Pot Creamy Mushroom and Tofu Stroganoff with Cabbage Noodles
When I told Michael that dinner was a new stroganoff made with tofu, he gave me a look that seemed to say, “Really?” He was skeptical, but he tried it. His only suggestions were to cut the cabbage thinner and cook it longer. He liked everything else so much that he took the leftovers to work the next morning.
This creamy, meatless stroganoff uses mushrooms, tofu and thinly shredded cabbage instead of pasta. The cabbage cooks right in the Crock Pot, so there is no separate pan to wash. The sauce was adjusted in the Faithful Steps kitchen until it was creamy, savory and well-seasoned.
INGREDIENTS
• 2 packages extra-firm tofu, 14–16 ounces each
• ½ medium green cabbage, thinly shredded like coleslaw
• 16 ounces sliced mushrooms, plus ¼ cup more
• 3 small onions or 2 large onions, thinly sliced
• 2 tablespoons jarred minced garlic
• ¾ cup vegetable broth, plus up to ¼ cup hot broth only if needed
• 2 tablespoons soy sauce
• 1½ teaspoons smoked paprika
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon salt, plus up to ½ teaspoon more after tasting
• ¾ cup unsweetened coconut cream
• 1–2 teaspoons xanthan gum (start with 1 teaspoon and gradually increase to the desired thickness)
• 1–2 teaspoons apple cider vinegar, as needed
INSTRUCTIONS
1. Press the tofu for 15–20 minutes to remove extra water. Cut it into 1-inch cubes. Keeping the cubes this size gives each serving satisfying pieces of tofu.
2. Shred the cabbage thinly, as if making coleslaw. Cut long shreds in half so the cabbage cooks evenly and is easy to eat. Do not cook the cabbage beforehand.
3. Place half of the cabbage, mushrooms and onions in the Crock Pot.
4. Arrange the tofu cubes over the vegetables. Cover the tofu with the remaining cabbage, mushrooms and onions.
5. Whisk together ¾ cup vegetable broth, garlic, soy sauce, smoked paprika, onion powder, black pepper and 1 teaspoon salt. Pour it evenly over the ingredients. Do not stir.
6. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours. Slow cookers vary, so use the cabbage, not just the clock, to decide when the food is ready. Continue cooking until the cabbage is fully tender. Keep the lid closed between checks so the Crock Pot does not lose heat.
7. If the ingredients look unusually dry before the cabbage is tender, pour in up to ¼ cup hot vegetable broth. Use broth rather than extra coconut cream at this stage.
8. When the cabbage is tender, whisk 1 teaspoon xanthan gum into the coconut cream until completely smooth. Stir the cream mixture gently into the Crock Pot so the tofu stays together.
9. Cover and cook on HIGH for 20–30 minutes, stirring gently from time to time. Allow several minutes for the sauce to thicken.
10. If the sauce is still too thin, whisk ¼ teaspoon xanthan gum with a small amount of cool water or reserved coconut cream to make a smooth slurry. Stir it into the sauce and wait several minutes. Repeat only as needed, using no more than 2 teaspoons xanthan gum total. Do not sprinkle dry xanthan gum directly into the sauce as this will cause lumps.
11. Taste the sauce. Add up to ½ teaspoon more salt if needed. If the coconut cream tastes sweet, stir in 1 teaspoon apple cider vinegar. Taste again before adding the second teaspoon.
“For the despondent, every day brings trouble; for the happy heart, life is a continual feast.”—Proverbs 15:15, NLT
NUTRITION INFORMATION (Approximate)
SERVES 4
Total Carbohydrates: 96 g
Dietary Fiber: 32 g
Net Carbohydrates: 64 g
Per Serving (1 of 4 servings)
Total Carbohydrates: 24 g
Dietary Fiber: 8 g
Net Carbohydrates: 16 g
Real Faith • Real Health • Real Life
Carbohydrate amounts are estimates. Actual totals may vary depending on the brands and exact quantities used. For the most accurate count, calculate the recipe using your own product labels.
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