Mushroom Magic Stroganoff with Tofu – featuring Alpro

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Plant. Power. Two words that I’m making a 2018 regular in my vocabulary. Most of you will have heard of the ‘plant-based diet’ concept and trend that took hold in 2017, and continues to sky-rocket in 2018. I even wrote a blog post about it this year with my friend, dietitian and all around twinnie Catherine Downey, called The Plant-Based Trend – Advice We Already Knew About? If you didn’t get a chance to read it, the link is there! But in it, I spoke about how I think this movement is both powerful and valuable, as it enocurages the general public to adopt plant-based dietary changes. What does that mean? Well, I want to stress that in my book, it doesn’t equal ‘become vegan or vegetarian.’ I have no issue with anyone doing that, by the way – but what I think is more achievable for many is simple plant-based swaps and alternatives as PART of their existing diet. For example, snacking on hummus and carrot sticks instead of cereal bars. Making a chicken korma with half the chicken, and substituting chickpeas instead. Trying out a homemade black bean burger recipe, instead of beef. Easy, tasty, accessible alternatives, that’s what I’m about, and that’s what promotes sustainable change.

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Phew! Okay, I’ll hold up there. Passion keeps me talking! This brings me to THIS recipe. Recently, I was absolutely delighted to attend the Alpro Dublin Plant Power Pop-Up Launch – a week long pop-up cafe serving complimentary plant-based breakfasts, lunch and dinners to everyone and anyone who came to try it out! It was fantastic, and I visited more than once, trust me! I also got to catch up with Hazel Wallace (essential selfie above!), a.k.a The Food Medic, who many of you will know – such a lovely person, with a similar ethos and message about preventive medicine to me.

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Inspired by Alpro, I decided to try my hand at a vegetarian stroganoff, packed with plant power goodness! I devoured it for work lunches during the week of the pop-up in Dublin, and I already can’t wait to make it again! I’ve used smoked tofu in my recipe for extra plant protein and flavour gains too!

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Recipe (Serves 3 decent portions – Or 4 as a lunch)

Ingredients

  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • A pinch of ground ginger
  • 1 tbsp extra virgin olive oil
  • 1 tbsp of Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 clove of garlic, minced
  • 1 red onion, finely chopped
  • 1 green bell pepper, sliced into lengths and then 1 inch chunks
  • 1 block (250-300g) of tofu, either fresh or smoker (I use smoked!)
  • 1 pack (250g) button mushrooms
  • 2 handfuls of fresh washed spinach leaves
  • 1 500g pot of Alpro Simply Plain Yoghurt

Method

  1. Set a pot on medium heat on the hob, and add the olive oil.
  2. Add the red onion, garlic and ginger, and sweat the onions for 3-4 minutes.
  3. Add the green pepper and mushrooms, and cook for another 4-5 minutes.
  4. Add the apple cider vinegar and tofu, and continue to cook for another 5 minutes.
  5. Add the Alpro yoghurt, Dijon mustard and dried herbs, and mix everything up until well combined. Add a splash of water if you feel the stroganoff needs it.
  6. Bring to a gentle boil, and add the spinach leaves. Allow these to wilt, then cover and turn the heat down to a simmer for 10-15 minutes, stirring occasionally.
  7. You’re good to go! Serve with a side of whole-grains like brown rice, or my personal unusual favourite – a roasted sweet potato!

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Enjoy guys! I really hope you love this recipe as much as I did. The mustard adds a really unique flavour I couldn’t get enough of – delicious! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

2 thoughts on “Mushroom Magic Stroganoff with Tofu – featuring Alpro

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