Stroganoff On Garlic Ciabatta
Heat the oil in a medium sized saucepan. Add the onion and garlic and cook over a medium heat for 4 minutes or until the onion is soft.
Add the mushrooms and paprika and stir over a medium heat until the mushrooms begin to soften. Add the Tofu Pieces, light sour cream and the tomato paste and cook for 5 minutes stirring occasionally.
Preheat a grill. Place the ciabatta slices on a baking tray. In a small bowl combine the olive oil and garlic and brush the slices of bread with the garlic oil. Grill until slightly charred. Serve the stroganoff over the garlic ciabatta and serve immediately sprinkled with the parsley.
Ingredients
Stroganoff
1 Tablespoon Olive Oil
1 Onion, thin slices
2 Cloves crushed Garlic
200G Button Mushrooms, sliced
2 Teaspoons Paprika (make sure you get the good paprika as ordinary commercial ones are real compromises)
1 Pack of Bean Supreme Firm Tofu cubed into 20mm pieces
2 Tablespoons of Light Sour Cream
1 Tablespoon Tomato Paste
2 Tablespoons Copped Italian Parsley
Garlic Ciabatta
6 Thick slices of Crusty Ciabatta
1 Tablespoon Olive Oil
1 Clove of crushed garlic