MEAT EATERS…DON’T SKIP THIS ONE! This vegetarian stroganoff is so yummy even carnivores won’t miss the meat. But there are also instructions provided for a chicken version. And trust me, even if you don’t like tofu, you’re going to love this recipe! This was a spur of the moment creation. I had some tofu and mushrooms on hand and, in trying to decide what to make for dinner, my kitchen muse called: “Make a Stroganoff!” I obeyed. And I’m glad I did. This Stroganoff is deeeeelicious!
Perhaps some of you dislike tofu. Most people I know who don’t care for it complain about its texture – it tends to be mushy. To remedy this, I both fried and baked the tofu cubes to give them a chewier consistency, like chicken. After all, we’re using tofu here as a meat substitute. I was very pleased with the results. These cubes would make a great vegetarian substitute for a number of chicken-based dishes. For example, they would be a great vegetarian substitute for my Kung Pao Chicken recipe. But today’s recipe is Creamy Mushroom and Tofu Stroganoff, so let’s have at it!
Let’s first prepare that tofu. Drain the tofu and cut it up in 1/2 inch cubes.
Heat the oil in a large skillet on high heat and fry the cubes until they are browned on all sides. Note: If you’re not as finicky as I am and don’t mind the softer, squishier texture, skip the frying step and just bake the tofu in the oven. It will still be much firmer than it otherwise would have been.
Preheat the oven to 400 degrees F. Spread the tofu cubes on a nonstick baking sheet and bake for about 15-20 minutes (depending on how firm and chewy you want them) or until brown and crispy on the outside. After the first 10 minutes, flip the cubes over every 5 minutes for even browning.
The final result. Look at these beautifully browned and chewy tofu cubes! Now that we’ve all sufficiently admired them, let’s move on…
Dice the onion and mince the garlic.
Note: If using chicken, heat 1 tablespoon of olive oil in a skillet over medium heat and fry the chicken strips until golden brown. Remove and set aside and proceed with the remaining instructions. Heat the butter in a skillet over medium-high heat and saute the onions until translucent and beginning to caramelize. Add the garlic and saute another minute.
Slice the mushrooms.
Add the mushrooms to the skillet.
Saute the mushrooms until they release their juices and are tender. Add the white wine, deglaze the bottom of the pan, and simmer for 3 minutes until the majority of the liquid has evaporated.
Add all remaining ingredients except for the sour cream, cream cheese, and parsley. (Add chicken instead of the tofu, if using). Stir to combine, bring the sauce to a simmer, reduce the heat to low, cover and cook for 15 minutes, stirring occasionally.
Add the sour cream, cream cheese, and parsley. Stir to combine and make sure that no lumps of cream cheese remain. Stir until smooth and return to a simmer for another 3 minutes until heated through.
Add more salt and pepper according to taste. Add more sour cream if you desire a thicker consistency, or more milk for a thinner consistency.
Serve immediately over egg noodles.
- 1 (14 ounce) package firm tofu, drained (if using chicken, use 1 pound chicken breast and cut into strips)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter (vegan: vegetable spread)
- 1 large onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (if you prefer not to use any tofu in this recipe, you can simply increase the amount of mushrooms)
- ⅓ cup white wine
- 2 cups whole milk (vegan: soy milk)
- 1 heaping teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon soy sauce
- ½ teaspoon Worcestershire sauce (vegan: vegan Worcestershire sauce, or omit)
- 1 vegetable bouillon cube (or 1 teaspoon granules)
- ¾ cup sour cream (vegan: vegan sour cream)
- 3 oz. cream cheese (vegan: vegan cream cheese, or omit)
- 1 tablespoon fresh parsley, chopped
- 1 package egg noodles, prepared according to package instructions.
- Cut the tofu into ½ inch cubes. Heat the olive oil in a large skillet on high heat and brown the tofu on all sides.
- Preheat the oven to 400 degrees F. Spread the fried tofu cubes on a nonstick baking sheet and bake them until further browned and crusty, 15-20 minutes, depending on how firm and chewy you prefer them. After the first 10 minutes of baking, stir and flip the cubes every 5 minutes. Remove from oven and set aside.
- Note: If using chicken, skip the above steps. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and fry the chicken strips until golden brown. Remove and set aside and proceed with the remaining instructions)
- Heat the butter in a skillet over medium high heat. Saute the onions until translucent and beginning to caramelize. Add the garlic and sauté for another minute. Add the mushrooms and sauté until the mushrooms have released their liquid and they are tender. Add the wine and deglaze the bottom of the pan. Simmer for 3 minutes.
- Add the milk, tofu cubes (or chicken, if using), thyme, salt, soy sauce, vegetable bouillon cube and Dijon mustard. Stir well to combine, bring to a simmer, reduce the heat to low, cover and cook for 15 minutes, stirring occasionally.
- Add the sour cream, cream cheese and parsley and stir well to combine, making sure the cream cheese is thoroughly dissolved. Return to a low simmer for 3 minutes then remove from heat. Add more sour cream if you desire a thicker consistency, more milk if you desire a thinner consistency.
- Serve immediately over egg noodles garnished with some freshly chopped parsley.