I COOKED tonight, can you believe it?  I don’t know if it was necessarily successful, but I did make dinner and then I ate it, and I have leftovers that I might eat for breakfast tomorrow.  It just wasn’t exactly what I was expecting.  I was aiming for the flavors of a stroganoff – except with mushrooms and tofu instead of beef.  And I didn’t have sour cream.  Or heavy cream.  Or yogurt of any variety.  As you might imagine, what I ended up preparing bore absolutely no resemblance to stroganoff.

I drained and pressed a block of tofu in the fridge all day, so when I got home, I sliced half of it and topped it with a marinade of balsamic vinegar, sherry, garlic, and a little bit of olive oil.  Half an hour later, those slices of tofu went under the broiler for about 8 minutes on each side – just enough to get crispy – while I sauteed a cup or so of sliced mushrooms in butter and the remaining marinade.  In an attempt to make the sauce thicker and creamier, I added cottage cheese (I know, what was I thinking?!), which got all melty but didn’t make anything that resembled a sauce.  The end result was, well, interesting, but I ate it right up.

What I should have made:
Mushroom stroganoff from Food Network