Skillet Vegan Stroganoff

Heat 4 tablespoons of oil in a dutch over over medium-high heat. Meanwhile, crumble the tofu into smallish, irregular crumbles. Add the soy sauce to the water and set aside. When the oil is shimmering, add the tofu and season with salt. Sautee until golden brown (8-10 minutes) and then remove with a slotted spoon to a plate or bowl.

If the pan is dry, add 1-2 tablespoons of oil and then the onion, mushroom and an additional 1/2 teaspoon of salt. Cook until the liquid has evaporated (8 minutes, adding some of the water-soy mixture if it gets too dry). Add the flour and cook for 30 seconds. Gradually stir in the water-soy mixture, then the white wine. Bring to a simmer, and cover, let it cook for 5 minutes.

Stir the noodles into the simmering mixture, cover, and cook, stirring occasionally, for 7-8 minutes. Stir in the browned tofu and the peas and bring back to simmer until the noodles are tender (total cooking 10-12 minutes for the noodles). Off the heat, stir in the chia sour cream and lemon juice. Adjust the seasoning with salt and pepper and serve.

Combine lemon juice and almond milk in a container with a lid. Let stand for 5 minutes.

Add chia seed and let sit refrigerated for at least 5 hours (or overnight).

Optional: use an immersion blender to puree the mixture after it has thickened.