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A healthy menopause

Mushroom stroganoff with tofu

Serves 6

300g tofu, cut in to small cubes

2 onions, sliced

300g button mushrooms, sliced

300ml sour cream

4 tbsp olive oil

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1 tbsp paprika

Lemon juice

Boiled brown rice

Marinate the tofu in the soy, Worcestershire sauce and half the paprika for 45 minutes. Heat just 2 tbsp of the olive oil in a frying pan and cook the onions with the paprika until the onions are translucent. Add the tofu and brown on both sides. Keep warm. Heat the remaining 2 tbsp of oil in the frying pan and fry the mushrooms for 2 minutes. Put all the ingredients back in to the frying pan, together with the sour cream. Mix well and bring back to a simmer for two minutes. Serve with brown rice.