Tofu Stroganoff

Press the firm tofu between paper towels or a clean cloth for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

Heat olive oil in a large skillet over medium-high heat and sear the tofu cubes on all sides until golden brown, then set aside.

In the same skillet, melt the butter over medium heat and sauté the diced onion until softened and translucent.

Add the minced garlic and sliced mushrooms to the pan and cook, stirring occasionally, until the mushrooms have released their moisture and are lightly browned.

Pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom, and allow the wine to reduce by half.

Stir in the mushroom stock, soy sauce, paprika, and thyme, then return the seared tofu to the skillet and simmer until the sauce thickens slightly.

Remove the skillet from the heat and stir in the sour cream until fully incorporated, taking care not to boil the sauce after this point to prevent curdling.

Taste and adjust seasoning with salt and pepper as needed, then serve immediately over egg noodles, rice, or mashed potatoes.