Mushroom Tofu Stroganoff
Elevate your weeknight dinner routine with this creamy, vegan Mushroom Tofu Stroganoff—a delightful plant-based spin on the classic comfort dish. Featuring tender cubes of golden-browned tofu and sautéed baby bella mushrooms, this recipe is infused with the rich flavors of smoked paprika, white wine, and garlic for a decadent yet wholesome meal. A velvety sauce made with vegetable broth and unsweetened plant-based milk perfectly coats egg-free wide pasta, creating a dish that feels luxurious yet approachable. Ready in under an hour, this easy recipe is both hearty and nutritious, offering a satisfying vegetarian option that’s sure to impress. Serve it piping hot and garnished with fresh parsley for a vibrant, flavorful finish! Perfect for vegan and non-vegan food enthusiasts alike.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons olive oil
- 300 grams baby bella or cremini mushrooms
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1 tablespoon soy sauce
- 1 quarter cup white wine or cooking wine
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 300 grams uncooked wide pasta (egg-free if vegan)
Instructions
Press the tofu to remove excess water. Cut it into bite-sized cubes and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
In a large pan over medium heat, warm 1 tablespoon of olive oil. Add the tofu cubes and cook for 5-7 minutes until they are golden brown on all sides. Remove from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the same pan. Add the diced onion and sauté for 3 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until softened and most of the liquid has evaporated.
Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Deglaze the pan with the white wine, scraping up any browned bits at the bottom of the pan.
Gradually pour in the vegetable broth and plant-based milk, stirring constantly to create a smooth sauce.
Add the soy sauce, smoked paprika, dried thyme, salt, and black pepper to the sauce. Stir well to combine.
Reduce the heat to low and let the sauce simmer for 5 minutes, stirring occasionally, until it thickens.
Return the cooked tofu to the pan and mix it into the sauce, allowing it to heat through for 2-3 minutes.
Add the cooked pasta to the pan and toss gently to coat it in the sauce.
Adjust seasoning with additional salt or pepper if needed. Sprinkle with freshly chopped parsley before serving.
Serve hot and enjoy your Mushroom Tofu Stroganoff!
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 31.1 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1134 mg | 87% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4056 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
