Instructions: Drain the marinated tofu on a slanted board while you gather and prepare the rest of the ingredients. Cut the tofu into strips or cubes and bake at 350 degrees F for 20 minutes or so. Remove and set aside.

Heat 1 tbsp each olive oil and butter in a 12-inch saute pan. When the oil and butter are hot, add the onions. Saute them on a high heat until they begin to brown, then turn down the heat and cook the onions carefully until they begin to caramelize, stirring frequently. This will take about 15 minutes.

They should be soft. While they are cooking, slice the mushrooms about 1/4 inch thick, chop the garlic, and warm the stock.

Mix the garlic, paprika, nutritional yeast, and dried thyme into the cooked onions. Add the remaining 4 tbsp butter and the tamari. When the butter is melted, add the mushrooms. Salt and pepper them and carefully stir. Once the mushrooms begin to cook, add the tofu and the sherry or wine, and let bubble and simmer for 8 to 10 minutes.

Add the heated stock to the sour cream. Once the mushrooms are sufficiently cooked, add the sour cream stock to the pan. Cook until the sauce is hot and reduced to the thickness you want. Try not to boil the sauce for too long or the sour cream will curdle.

Check the seasonings and serve over rice or twisted egg noodles.

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