You don’t have to be vegan to fall in love with this vegan tofu stroganoff with mushrooms. It’s earthy and pure comfort food that will warm your soul.
If you are a meat-eater, please don’t skip this one! This stroganoff recipe is too good to miss. The tofu is baked before it is added to the stroganoff which gives it a meaty texture, similar to chicken and it soaks up every last bit of flavor.
This recipe was originally posted in 2018, it’s been updated for content and photos.
You will not miss the meat one bit when you take a bite of this tofu stroganoff with mushrooms.
Why this Recipe Works
- It’s a lighter version of traditional comfort food and filled with flavor.
- It’s vegan, but it can be adapted to a vegetarian recipe, and you can make it with chicken too.
Here is What You Will Need
This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
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- Portobello mushrooms
- White or baby bella mushrooms
- Olive oil
- Red wine
- Dairy-free milk
- Tamari sauce
- Ground pepper
- Bay leaves
- Dried thyme
- Whole wheat flour, or arrowroot (to thicken the sauce)
Here is How To Make Tofu Stroganoff with Mushrooms
Prepare the ingredients: Preheat the oven to 400 and line a baking sheet with parchment paper, chop the onions, slice the mushrooms, drain, measure the wine, tamari sauce and seasonings, rinse and dry the tofu (see below for tips).
Use a pastry brush to coat the parchment paper with olive oil.
Drain, rinse and dry the tofu. Cut it 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 about 30 minutes.
TIP! Tofu is very spongelike, for the dryest tofu, wrap it in a towel and place a dish on top for weight at least an hour before cooking – this will help to release the liquid.
Cook the onions in the skillet until the onions become soft and absorb most of the wine that has been added to the skillet.
Add the mushrooms to the skillet with the wine and onions and continue to cook gradually adding the remaining wine as it cooks.
Stir in the roasted tofu, bay leaf, thyme, and milk. Reduce the heat to low and simmer for 10 minutes. Stir in the thickener (flour or arrowroot) just before serving.
Total Estimated Time to Make this Recipe: 50 to 60 Minutes
Ingredient Notes & Swaps
Tofu. I recommend 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.
Mushrooms. I like to use a mix of portobello mushrooms and baby bella or white mushrooms because the portobello mushrooms add a little more meaty texture.
You can make this with small mushrooms and leave the portobello mushrooms out. You will need to increase the amount of mushrooms by 8 ounces.
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.
Tamari Sauce. Similar tasting to soy sauce, adds a delicious umami flavor to the stroganoff. It can be swapped one to 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 tofu stroganoff in an airtight container in the refrigerator for up to three days.
Reheat it top of the stove over low heat or in the microwave oven.
Freezing this recipe is not recommended.
If you don’t like tofu, you can leave it out and add two to three more portbello mushroom caps (8 ounces).
For a vegetarian version, use regular milk and add 1 tablespoon Greek yogurt just before serving.
For a meat version, add ½ pound of boneless chicken breast cut into chunks in place of the tofu.
- 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
- ¾ cup red wine or vegetable broth
- 8 ounces portobello mushroom caps sliced thin (about 2 large caps)
- 1 pound white or baby bella mushrooms, sliced
- ½ cup almond or coconut milk
- 2 tablespoons organic tamari sauce
- 2 bay leaves
- 1 teaspoons dried thyme leaves
- 1 teaspoon arrowroot
At least an hour before cooking, drain and rinse the tofu and 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 the some of the liquid in the tofu (this can be done the day before and stored in the refrigerator)
When it's time to cook, line a baking sheet with parchment paper and brush it with ½ tablespoon of olive oil.
Pre-heat the oven to 400
Once the tofu has been drained and dried, cut it into strips or cubes that are similar in size, and arrange them on the parchement lined baking sheet.
Brush the tofu strips 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 low heat and add one tablespoon of oil. Add the onions; cook slowly for about 10 minutes while gradually adding ½ cup wine until most of it has been absorbed.
Add the sliced mushrooms and cook for 10 minutes longer while gradually adding the remaining wine.
Stir in the tamari, milk, cooked tofu bay leaves and thyme.
Reduce the heat to low and simmer uncovered for 10 minutes
Stir in the arrow-root or flour to thicken the sauce
Serve over a bed of whole wheat pasta or your favorite whole grain.
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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 114mgCarbohydrates: 22gFiber: 7gSugar: 8gProtein: 12g
Nutrition information is provided by 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.
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