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 stroganoff sauce. It’s pure comfort food.
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.
This recipe was originally posted in 2018, it’s been updated for content and photos.
You don’t have to be vegan to enjoy vegan recipes! You might also want to try this vegan mac and cheese recipe on your next meatless Monday for another easy dinner.
Why this Recipe Works
- 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 to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
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Ingredients
Portobello Mushrooms
Mushroom Mixture
Olive Oil
Red Wine
Onion
Dairy-Free Milk
Tamari sauce
Ground pepper
Bay leaves
Dried thyme
Whole wheat flour
Equipment
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, measure the wine, tamari sauce and seasonings, drain rinse and dry the tofu (see below for tips). Preheat a large skillet over medium-high heat.
Use a pastry brush to coat the parchment paper with olive oil.
Cut it 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.
Tip! Tofu is very spongelike for the dryest tofu, 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.
While the tofu is roasting, heat a large skillet over medium-high heat. Once the skillet is hot, add the onions with a little bit of the 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 and simmer for 10 minutes. Stir in the thickener (all-purpose flour or arrowroot) to thicken the sauce just before serving.
Total Estimated Time to Make this Recipe: 50 to 60 Minutes
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 or vegetable broth.
Mushrooms. You can use any type of mushroom that you like in this recipe. I like to use a mix of hearty mushrooms such as portobello mushrooms, white button mushrooms, shiitake 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 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.
Tip! If you use arrowroot add it right before serving and turn the heat off once your sauce is thick. Arrowroot loses its thickening powers if the temperature is too high.
Storing and Using Leftovers
Store leftover tofu 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
Mushroom Tofu Stroganoff tastes great over a bed of 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.
Recipe Variations
Mushroom Stroganoff. If you don’t like tofu, you can leave it out and add two to three more portobello mushroom caps (8 ounces).
Creamy Vegan Mushroom Stroganoff with tofu. This recipe does not have a super creamy texture as some stroganoff recipes do. If you prefer creamy, you can stir in a tablespoon or two of vegan sour cream for a more creamy texture.
Vegetarian Mushroom Tofu Stroganoff. Use regular milk and add 1 tablespoon Greek yogurt just before serving.
Meat Eaters Mushroom Stroganoff. Add ½ pound of boneless chicken breast or thinly sliced flank steak 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 some fresh herbs just before serving such as fresh parsley and fresh thyme.
Vegan Mushroom Stroganoff with Tofu
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.
- 2 tablespoons olive oil divided
- 1 cup chopped onion
- ¾ cup red wine
- 8 ounces portobello mushroom caps sliced thin (about 2 large caps)
- 1 pound white or cremini mushrooms sliced.
- ½ cup non-diary milk such as 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 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 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.
Preheat 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 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.
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 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:
Yield: 4 Serving Size: 1Amount 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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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.