Tofu Stroganoff
Indulge in the ultimate comfort food with this hearty and creamy Tofu Stroganoff, a plant-based twist on the classic Russian dish. Perfectly browned cubes of firm tofu are combined with tender mushrooms and a rich, savory sauce made from vegetable broth, Dijon mustard, and a touch of paprika for an unforgettable burst of flavor. Thickened with unsweetened plant-based milk and cornstarch, this velvety sauce clings to wide, vegan noodles, creating a satisfying meal that’s both dairy-free and packed with protein. Ready in just 40 minutes, this recipe is perfect for busy weeknights and can easily be customized with your favorite herbs or spices. Garnished with fresh parsley, this vegan stroganoff is a cozy, family-friendly dinner that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 8 ounces (sliced) Mushrooms
- 2 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 tablespoons Cornstarch
- 1 cup Unsweetened plant-based milk
- 8 ounces Wide noodles (vegan)
- 2 tablespoons (chopped, for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Press the tofu for 10-15 minutes to remove excess moisture. Once pressed, cut it into small cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden brown on all sides. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Cook the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and begin to brown.
Pour in the vegetable broth, soy sauce, Dijon mustard, paprika, and dried thyme. Stir to combine and let simmer for 5 minutes to allow the flavors to meld together.
In a small bowl, whisk the cornstarch with the plant-based milk until smooth. Slowly pour the mixture into the skillet, stirring constantly, to thicken the sauce. Simmer for an additional 2-3 minutes.
Meanwhile, cook the vegan wide noodles according to the package instructions. Drain and set aside.
Return the cooked tofu to the skillet and gently fold it into the sauce. Season with salt and black pepper to taste.
Serve the Tofu Stroganoff over the cooked noodles, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 24.5 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1090 mg | 84% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3303 mg | 70% | |
*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.
