Creamy Mushroom and Tofu Stroganoff
The texture of this specially prepared tofu gives it a chewier texture that more closely resembles chicken. This Stroganoff is so delicious, vegetarians and carnivores alike will love it!
Cuisine: Pasta
Serves: 4
  • 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.
  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately over egg noodles garnished with some freshly chopped parsley.
Recipe by The Daring Gourmet at