No need to be vegan to fall in love with this vegan mushroom stroganoff with tofu. Even though it's not your traditional beef stroganoff, it's filled with meaty mushrooms and tofu in a flavorful savory, and creamy stroganoff sauce. It's pure comfort food.
This recipe was originally posted in 2018, it's been updated for content and photos.
If you are a meat eater, please don't skip this one! This vegan mushroom stroganoff recipe with tofu is an easy recipe that is too good to miss.
The tofu is baked before it is added to the stroganoff which gives it a meaty texture, and it soaks up every last bit of flavor.
If you love this recipe, you might also want to try this vegan mac and cheese recipe on the following meatless Monday for another easy dinner.
Why you will 🤍 this recipe
- It's a lighter version of classic stroganoff, filled with savory flavor.
- It's versatile! You can make it vegetarian and you can replace the tofu with meat!
- It's an easy meal that the whole family will love!
Here is What You Will Need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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How To Make Tofu Stroganoff with Mushrooms
Prepare the ingredients: Preheat the oven to 400 degrees f and line a baking sheet with parchment paper.
Chop the onions, slice mushrooms, and measure the wine, tamari sauce, and seasonings.
Drain rinse and dry the tofu (see below for tips) and slice tofu into 1-inch cubes.
Preheat a large skillet over medium-high heat.
Use a pastry brush to coat the parchment paper with olive oil.
Cut the tofu into bite-sized pieces that are similar in size. Place them on a parchment-lined baking sheet and bake the tofu chunks until they start to brown for about 30 minutes.
While the tofu is roasting, heat a tablespoon of olive oil in a large heavy-bottomed pan over medium-high heat. Once the skillet is hot, add the onions with a little red wine and cook them stirring occasionally until they become soft and absorb most of the wine that has been added to the skillet. Reduce to medium heat.
Add the mushrooms to the skillet with the wine and onions and continue to cook over medium heat gradually adding the remaining wine as it cooks.
Stir in the roasted tofu, bay leaf, thyme, and milk. Reduce the heat to low heat and simmer for 10 minutes. Stir in the thickener (all-purpose flour or arrowroot) to thicken the sauce just before serving.
Ingredient Notes & Substitutions
Tofu. I recommend an organic extra firm or firm tofu such as Nasoya extra firm tofu.
Red Wine. Any type of red wine can be used in this recipe, I like to cook with cabernet or merlot.
Substitute red wine with white wine, vegetable broth, or vegetable stock.
Mushrooms. You can use any type of mushroom that you like in this recipe. I like to use any combination of hearty mushrooms such as portobello mushrooms, white button mushrooms, shiitake mushrooms, king oyster mushrooms, and cremini mushrooms.
Milk. Since this recipe is vegan, I use oat milk or almond milk. You can use any type of non-dairy milk or if you prefer dairy milk that will work too.
Full-fat dairy milk will make a more creamy sauce.
Tamari Sauce. Similar tasting to soy sauce, adds a delicious umami flavor to the stroganoff. It can be swapped one for one with soy sauce or coconut aminos.
Whole wheat flour or arrowroot. These are thickeners and are optional to add at the end of cooking this recipe.
Storing and Using 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.
This vegan stroganoff recipe tastes great over a pile of wide noodles, egg noodles, 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.
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Mushroom Stroganoff. If you are here for the mushroom recipe and don't like tofu, you can leave it out and add two to three more portobello mushroom caps (8 ounces).
Vegetarian Mushroom Tofu Stroganoff. Use regular milk and add 1 tablespoon of Greek yogurt or sour cream just before serving.
Meat Eaters Mushroom Stroganoff. Add ½ pound of boneless chicken breast or thinly sliced flank steak in place of the tofu. Cook the meat in the skillet, remove it and set it aside. Cook the mushrooms and onions as per the recipe and add the meat to the stroganoff at the end of cooking.
Garnish Ideas Sprinkle on fresh herbs such as fresh thyme or fresh parsley just before serving.
- Tofu is very spongelike! Wrap it in a towel and place a dish on top for weight for at least one hour before cooking; this will help to release the liquid. Or you can use a Tofu Bud to drain the tofu more efficiently.
- If you use arrowroot add it right before serving and turn the heat off once your sauce is thick. Arrowroot loses their thickening powers if the temperature is too high.
Tofu is made by pressing curdling soy milk into a solid block with a spongy texture. As a result, it absorbs the flavors of the food that it is cooked with.
Yes, tofu is a healthy plant-based protein. that is rich in minerals and vitamins.
You might enjoy these plant-based recipes
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Click on serving size to scale this recipe
- 1 14 ounce package extra firm organic
- 2 tablespoons olive oil divided
- 1 cup onion chopped
- ¾ cup red wine
- 8 ounces portobello mushroom caps sliced thin about 2 large caps
- 1 pound white or cremini mushrooms sliced.
- ½ 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]
- 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, line a baking sheet with parchment paper and brush it with ½ 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 ½ 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 ½ 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
- Stir in the arrowroot or flour to thicken the sauce
- Serve over a bed of whole wheat pasta or your favorite whole grain.
Refrigerate leftovers in an airtight container for up to 3 days.
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 ½ pound of boneless chicken breast or sliced flank steak. Cook the meat in the skillet before cooking the mushrooms and onions. Remove it and set it aside and cook the mushrooms according to the recipe instructions. Add the meat to the mushrooms and onions with sauce just before serving.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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