You don’t have to be vegan to fall in love with this vegan mushroom stroganoff with tofu. It’s earthy and pure comfort food that will warm your soul.
Here is What You Will Need
- Portobello Mushrooms
- White or baby bella mushrooms
- Olive Oil
- Red Wine
- Onion
- Almond Milk
- Tamari Sauce
- Groune Pepper
- Bay Leaves
- Dried Thyme
- A skillet
Recipe Highlights
- A lighter version of a a traditional comfort food
- It’s vegan, but you can make it with chicken
Stroganoff is a Russian dish that’s traditionally made with an inexpensive cut of beef that is sauteed with onions and mushrooms and served with sour cream. It can also be made with ground beef or chicken strips. It’s typically served over a bed of egg noodles.
I decided to swap out the meat and make meatless version. I added extra mushrooms along with some baked tofu which soaks up every last bit of flavor in this dish. The sour cream has been replaced with almond milk which adds a nice creamy texture.
Serve this with an arugula salad or roasted Brussels sprouts on the side for a filling and nourishing dinner that’s vegan.
Here is How to Make it
- Roast the tofu
- Cook the onions, mushrooms and garlic in the wine or broth
- Add the almond milk, roasted tofu, tamari sauce and herbs
- Simmer for 10 minutes
- Stir in a thickener
Recipe Tips
- Choose organic tofu.Tofu is relatively inexpensive, and this is one food I will not eat if it’s not organic because there’s a pretty good chance that non-organic tofu is genetically modified and sprayed with chemicals. I recommend Nasoya extra firm tofu to make this dish.
- Roasting the tofu will dry it out for a more chewy texture (meaty). To achieve the perfect texture, before roasting the tofu, wrap it in a towel, place on a plate and top with another plate. Allow to sit for at least an hour to release liquid.
- Use a decent quality of red wine when cooking. I use a cabernet or merlot to make this dish.
Variations
- Leave out the tofu altogether and add two to three more portobello mushrooms
- For a vegetarian version, use regular milk and add 1 tablespoon of Greek yogurt just before serving
- For a meat version, add 1/2 pound of boneless chicken breast
Vegan Mushroom Stroganoff with Tofu
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
Description
Stroganoff has been transformed into a hearty and flavorful vegan dinner. It’s earthy, pure comfort food .
Ingredients
1 package (14 ounces) of extra firm organic tofu that’s been drained dried (see tips above)
2 tablespoons olive oil divided
1 cup chopped onion
1 clove garlic
3/4 cup red wine or vegetable broth
2 portobello mushroom caps sliced thin
1 pound white mushrooms, sliced
1/2 cup almond or coconut milk
2 tablespoons organic tamari sauce
1 teaspoons dried thyme leaves
1 teaspoon arrowroot
Instructions
Line a baking sheet with parchment paper and brush with 1/2 tablespoon of olive oil
Pre-heat oven to 425
Once tofu has been drained and dried, cut into strips that are about a half inch wide and about 3/4 of an inch long and arrange on baking sheet
brush tofu strips with 1/2 tablespoon olive oil and bake until it begins to turn golden – about 35 to 40 minutes.
while tofu is roasting, heat a skillet over medium to low heat and add one tablespoon of oil. Add the onions, mushrooms and garlic and cook slowly for about 20 minutes, gradually adding the wine until most of the wine has been absorbed by the wine and mushrooms.
stir in the tamari, almond milk, cooked tofu bay leaves and thyme
reduce the heat to low and simmer uncovered for 10 minutes
stir in the arrow-root to thicken the sauce
serve over a bed of whole wheat pasta or your favorite whole grain.
Notes
Variations for Mushroom stroganoff with tofu
- Leave out the tofu altogether and add two to three more portobello mushrooms
- For a vegetarian version, use regular milk and add 1 tablespoon of Greek yogurt just before serving
- For a meat version, add 1/2 pound of boneless chicken breast
*Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates
- Category: Vegan
- Method: stove top
- Cuisine: American
Keywords: stroganoff, tofu, vegan
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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!