Tofu with Pecan Cream and Noodles

Pecan Cream

Total time:  30 minutes.

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a savory recipe.

It looks like stroganoff with tofu, and it could be.

One 14 ounce package of tofu, cubed
1 recipe of pecan butter (about 1/2 cup)
1 cup heavy cream, or more for a thinner sauce
1/2 large onion, finely chopped
2 Tbsp vegetable oil
1 tsp minced garlic, or to taste
salt and pepper to taste
sage, thyme, or rosemary (optional)

Mix pecan butter and heavy cream in a food processor or blender (or whisk until smooth). Set aside.

Heat the oil in a large saucepan over high heat. Cook the onion 2-3 minutes, stirring constantly, then lower the heat to medium-high until well browned (about 5 minutes). Add garlic and cook for one more minute.

Pecan Cream Tofu on noodles with mixed greens, cheese, and chopped pecans

Add tofu and cook until most of the moisture is gone from the pan, and the tofu is brown on all sides (about 10 minutes). Add pecan cream and any herb seasonings, and bring just to a boil.

Salt and pepper to taste. Serve over rice or noodles.

Try it with meat instead of tofu. Add mushrooms, if you like (I don’t like).