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tofu stroganoff recipe best creamy mushroom vegetarian

Creamy Mushroom and Tofu Stroganoff

Kimberly Killebrew
This vegetarian stroganoff features tofu that is fried and baked to create a perfectly chewy texture simmered in a wonderfully rich and flavorful cream sauce!
Print Recipe
4.99 from 61 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 776 kcal

Ingredients
  

  • 14 ounce package extra firm tofu , drained and cut into 1/2 inch cubes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter , vegan: use vegetable spread
  • 1 large onion , chopped
  • 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)
  • 1/3 cup dry white wine
  • 2 cups whole milk vegan: soy milk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire sauce , vegan: use vegan Worcestershire sauce, or omit
  • 1 vegetable bouillon cube or 2-3 teaspoons vegetable bouillon base (e.g., Better Than Bouillon)
  • 3/4 cup sour cream , vegan: use vegan sour cream
  • 3 ounces cream cheese , vegan: use vegan cream cheese, or omit
  • 1 tablespoon fresh parsley , chopped
  • 12 ounce package egg noodles , cooked according to package instructions

Instructions
 

  • Preheat the oven to 400 degrees F.
    Heat the olive oil in a large skillet on high heat and lightly brown the tofu on all sides. Spread the fried tofu cubes on a nonstick baking sheet and bake them until further browned and lightly 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.
  • 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 3-4 minutes.
    Add the milk, tofu cubes (or chicken, if using), thyme, salt, soy sauce, Worcestershire 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.

Notes

To save time, the tofu can be made up to a day in advance and stored covered in the fridge.

Nutrition

Calories: 776kcal | Carbohydrates: 78g | Protein: 28g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 148mg | Sodium: 1091mg | Potassium: 890mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1072IU | Vitamin C: 6mg | Calcium: 296mg | Iron: 4mg
Keyword Tofu Stroganoff, Vegetarian Stroganoff
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