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.