Inspired by “Skillet Beef Stroganoff” in The Complete America’s Test Kitchen TV Show Cookbook, 2001-2011, p. 43 <br />I’m a vegetarian but would make mushroom stroganoff from time to time. However, after our daughter was born, we found out she has a dairy allergy, so stroganoff was out. But then my wife, Jessica, told me about chia pudding, and I thought, “why not use that to make a sour cream substitute?” Welcome back stroganoff! The other key thing here is freezing (and then thawing!) the tofu before frying it, mainly for texture. But the first time we did this, we used veggie meat crumbles. Good option too (just skip step one and add the crumbles with the water and soy sauce in step two).

Oct. 1, 2021, 11:50 a.m.

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