Vegan Tofu Stroganoff with Mushrooms
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You don’t have to be vegan to love this tofu mushroom stroganoff. It’s a hearty bowl of comfort food that skips the beef, but keeps all of the flavor. Browned mushrooms and thinly sliced tofu simmer in a rich, creamy sauce without being heavy. The trick is to slice the tofu thin and let it roast until golden. Then give the mushrooms and tofu time to soak up the wine-based sauce. That’s where the deep, savory, meaty flavor comes from.
This post has been refreshed in February 2026 with clearer steps, updated tips, and a few small tweaks.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 45 Minutes (stove top + roasting tofu)
Total Time: 60 Minutes
Serves: 4 – easy to scale up or down
- Thin slices of tofu are roasted in the oven while onions and mushrooms are caramelized, then cooked in red wine for a savory sauce.
- Leftovers are better the next day, and will last for up to 3 days in the fridge.
Ingredient List
- Portobello mushrooms
- Mushrooms (baby bella, white or shiitake )
- Extra firm tofu
- Olive oil
- Red wine
- Large onion
- Oat milk (almond or regular milk wil also work)
- Tamari sauce
- Ground pepper
- Bay leaves
- Dried thyme
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How To Make Tofu Stroganoff with Mushrooms
Prepare the ingredients: Preheat the oven to 400°F and line a sheet pan with parchment; lightly brush it with oil. Chop the onion, slice the mushrooms, and measure out the wine, tamari, and spices. Drain and pat the tofu dry. Heat a skillet with olive oil over medium heat.
- Roast the tofu: Cut the tofu into thin slices. Arrange on a parchment-lined baking sheet and bake for about 30 minutes, until lightly browned.
- Cook the onions: When the skillet is hot, add the onions, and cook for a few minutes until they start to turn soft. Gradually add wine and let it cook and absorb into the onions.
- Cook the mushrooms: Add the mushrooms to the skillet with the wine and onions, and continue to cook over medium heat while still adding the wine.
- Add the remaining ingredients and simmer: Stir in the roasted tofu, bay leaf, thyme and milk. Reduce to low heat and simmer for 10 minutes. If the sauce is thin, stir in a slurry of 1 tablespoon flour (cornstarch or arrowroot) and water to thicken the sauce. You can skip the slurry and add a 1/4 cup of Greek yogurt or sour cream.
Tips
- Tofu if very spongelike. Use a tofu press or wrap it in a towel and place a dish on top for at least and hour before cooking which will help release excess liquid from the tofu.
- Add a large spoonful of Greek yogurt or sour cream to the sauce just before serving for an extra creamy texture.
How to Store and Reheat Leftovers
Store leftover creamy vegan mushroom stroganoff in an airtight container in the refrigerator for up to three days.
Reheat it on top of the stove over low heat.
Freezing this recipe is not recommended.
Serving Suggestions
This vegan stroganoff recipe tastes great over a pile of wide noodles, egg noodles cooked al dente, bow tie pasta, gluten-free pasta, or rice with a side salad like this arugula salad or roasted brussels sprouts, or your favorite steamed vegetables.
Make it Your Way
Most recipes follow a simple structure which makes it easy to swap ingredients or change flavors. Use the chart below to make this stroganoff your own. Pick a protein, a creamy base, and a flavor boost from each column and mix it your way.
| Protein | Base/Creaminess | Flavor/Finish |
|---|---|---|
| All mushrooms (no tofu) | Nut Milk + Nut Yogurt | Fresh thyme |
| Seitan or Tempeh | Cashew cream | Fresh parsley |
| Boneless chicken breast | Sour cream + wine | Bay Leaves |
| Flank Steak (sliced) | Wine + broth + yogurt | |
| Ground beef | Broth + Greek yogurt |
Frequently Asked Questions About Tofu Mushroom Stroganoff
Press the tofu first to remove water, slice it thin and bake at 400 degrees f until it turns lightly golden (about 30 to 35 minutes). After that, stir it into the sauce near the end so it holds texture.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove over low heat; freezing is not recommended.
This is useful because well-formatted FAQs (H3 questions with short answers) are easy for AI tools to lift and cite, and they also match how people search.
Yes, leave the tofu out and add 2 to 3 more portobello mushroom caps (about 8 ounces). Keep the rest the same.
This recipe uses oat milk, almond milk, or coconut milk. Any of these will work, so choose based on the flavor you like and what you keep on hand.
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Click on serving size to scale this recipe
Vegan Mushroom Stroganoff with Tofu
Equipment
Ingredients
- 1 14 ounce pk Tofu extra firm organic
- 2 tablespoons olive oil divided
- 1 cup onion chopped
- 3/4 cup red wine
- 8 ounces portobello mushroom caps sliced thin about 2 large caps
- 1 pound white or cremini mushrooms sliced.
- 1/2 cup oat milk almond milk or coconut milk.
- 2 tablespoons organic [tamari sauce]
- 2 [ bay leaves]
- 1 teaspoons [dried thyme leaves]
- 1 teaspoon all purpose flour or [arrowroot]
Instructions
- At least an hour before cooking, drain and rinse the tofu. Dry it out by wrapping it in a towel and placing a plate or something on top of it for weight – this will help to release some of the liquid in the tofu (this can be done the day before and stored in the refrigerator)
- Preheat the oven to 400 degrees f
- When it's time to cook the tofu, line a baking sheet with parchment paper and brush it with 1/2 tablespoon of olive oil.
- Once the tofu has been drained and dried, cut it into 1 inch cubes and arrange them on a parchment lined baking sheet.
- Brush the tofu pieces with 1/2 tablespoon olive oil and bake until it begins to turn golden – about 30 to 35 minutes.
- While tofu is roasting, heat a skillet over medium to high heat and add one tablespoon of oil. Add the onions; cook for about 10 minutes while gradually adding 1/2 cup wine until most of it has been absorbed.
- Reduce the heat to medium and add the sliced mushrooms and cook for 10 minutes longer while gradually adding the remaining wine.
- Stir in the tamari sauce, milk, cooked tofu bay leaves, and thyme.
- Reduce the heat to low and simmer uncovered for 10 minutes
- Optional: To thicken, stir in the arrowroot or flour to thicken the sauce (optional) or stir in 1/4 cup sour cream or Greek yogurt
- Serve over a bed of whole wheat pasta or your favorite whole grain.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Looks delicious! I haven’t used tofu much in recipes but I love the idea of roasting it!
A hearty meal and comfort food all in one!
I do really like mushroom stroganoff but haven’t tried it with tofu. Looks like such a comforting meal.
My mom used to make beef stroganoff all the time and it always feels like home. Thanks for the vegan version!
You are welcome Lindsay!
That is a mushroom lovers dream dish! So meaty without any meat!
This tofu stroganoff looks so delicious! I love the tip to roast the tofu first for a better texture. I’ve been missing stroganoff since I went meatless and I will definitely need to give your version a try. Thank you so much for participating in my Vegan event! <3
Love how this veganized stroganoff sounds. I bet it would be amazing with tofu – thank you so much for sharing!
Oh my….I would love a big plate of that stroganoff.
I’m all about any dish that has mushrooms in it! My fave!
Now you’ve really got me craving pasta! I haven’t had stroganoff in the longest time and I love mushrooms + tofu! Definitely gonna have to give this a try! :]!
Perfectly yummy with some cooked noodles. Very warm and comforting!
Oddly enough I enjoy the flavors of stroganoff but not the mushrooms themselves. I tend to just mince up the mushrooms really small so I cannot detect their texture because I do enjoy the flavor! Love that you made it with tofu, that’s a fun change.
We don’t do tofu in this house, but mushrooms? Give me ALL the mushrooms!
This sauce looks positively cravable! I love how hearty this meal is and perfect for colder weather.
I dont use much of tofu. Loved this way of making tofu and the combining with mushroom makes it delicious.
I’ve never tried stroganoff. This vegan version with tofu sounds amazing and perfect for cold weather.
Oh, I absolutely love this recipe! I have been taking part in Veganuary, but even before that, I was trying to incorporate more vegan meals into my diet! Totally pinning this one for sure! So comforting and perfect for winter! 🙂
Such a hearty meatless meal!
I’m a huge fan of stroganoff but I have never made a vegetarian version yet. I love mushrooms so this is perfect. Tofu is definitely something we enjoy! Oh I can’t wait to try this. Sounds yum,
I love anything and everything STROGANOFF! What a delicious looking dish with the tofu and large hunks of mushroom. I cant wait to give it a try!
Mushroom anything is always a hit in my home and I LOVE that you created a meatless version of this comfort food classic! Would serve it over cauli rice to keep things low-carb-ish! LOVE
We are huge meat eaters and we are very partial to our stroganoff! But we also like to watch our meat intake. Mushrooms have a nice meaty taste so I believe they would taste wonderful in the Stroganoff. We have an extra package of tofu and this vegan version of the classic dish is the perfect recipe to use it.
A perfect winter meal. Mushrooms are one of my favorite foods and they certainly make the dish in stroganoff. I wonder if you could use seitan or tempeh in this ? Thanks for sharing!
This stroganoff looks heavenly and healthy. I love the swapping of the tofu! It’s pure comfort food and hubby and I are going to enjoy this dish real soon!
Mushrooms are my go to in any vegan/vegetarian meal, so I absolutely LOVE the idea of using them in a stroganoff! I really like the idea of adding in tofu as well. What a great way to bump up the protein and make it a little more filling. I’m going to have to give it a go!
thank you Elizabeth! We love them in meatless dishes too!
Oh, This is definitely my husband’s favorite! Look at all these mushrooms! Will save this recipe to treat my hubby next week!)
I’ve been on a tofu kick lately but never would have thought to put it in stroganoff. I bet it’s delicious, though!
This looks like pure comfort for dinner. I know my hubby would love to come home to this after a long cold day at work!
Is it really only half a cup of milk? When I made it I used a lot more, to get the creamy texture
Hi Dani
Yes, 1/2 cup is what I use when I make this recipe. If you prefer a really creamy texture, you can add more milk to your taste or even a little bit of Greek yogurt.