• 1 tablespoon vegetable oil or non-hydrogenated vegan margarine
  • 1 medium sweet onion
  • 1/2 cup vegetable broth or 1/2 cup water and 2 vegetable bouillon cubes
  • 6 ounces textured soy protein crumbles (I used burger-style frozen crumbles)
  • 1 4-oz. can of sliced mushrooms, drained
  • onion and/or garlic salt to taste
  • pepper to taste
  • 1/2 – 1 cup tofu sour cream
  • 2 cups cooked rice or pasta


Heat oil or margarine in a large skillet over medium heat. Slice onion into small, thin slices and saute in oil or margarine until soft. Add broth, textured soy protein crumbles, and mushrooms, and sprinkle with onion and/or garlic salt and pepper to taste. Add tofu sour cream and stir until heated through. Serve hot over cooked rice or pasta.

Serves: 4-6