Coconut Tofu Stroganoff

Cut the block of tofu into bite-sized squares. Heat a generous drizzle of olive oil in a large skillet over medium heat, then add the tofu along with a pinch of salt and freshly ground black pepper. Let it sear undisturbed for about 7 minutes per side, flipping once, until golden and crispy. Remove the tofu from the pan and set aside.

Peel the yellow onion and chop it into small pieces. Peel and mince the garlic cloves. Add both to the same skillet and sauté for a few minutes over medium heat until fragrant and beginning to soften.

Clean and slice the mushrooms. Cut the bell pepper in half, remove the seeds and stem, and slice it into thin strips. Chop the tomato into medium chunks.

Add the mushrooms, bell pepper, and tomato to the pan with the onion and garlic. Sprinkle in the paprika, Italian seasoning, a bit more salt, and pepper. Stir to combine and cook for 5 to 8 minutes, until the vegetables are starting to soften.

Bring a large pot of water to a boil. Add the egg noodles and cook for about 10 minutes, or until tender. Drain and set aside.

Pour the white wine into the pan with the vegetables to deglaze, scraping up any browned bits stuck to the bottom of the pan from the tofu. Let the wine reduce for a minute or two, then pour in the coconut milk and stir well. Bring the mixture to a gentle boil.

Once it’s boiling, add the crispy tofu back into the pan and gently mix everything together so the flavors can meld. When the pasta is done, stir it into the pan until everything is coated in the sauce.

Serve hot, topped with crumbled feta cheese and freshly chopped parsley.