Creamy Mushroom and Tofu Stroganoff

Name: Creamy Mushroom and Tofu Stroganoff
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving
Ingredients: 14 ounce package extra firm tofu; 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 1 large onion; 2 cloves garlic; 8 ounces mushrooms; 1/3 cup dry white wine; 2 cups whole milk; 2 teaspoons Dijon mustard; 1/2 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon soy sauce; 1/2 teaspoon Worcestershire sauce; 1 vegetable bouillon cube or 2-3 teaspoons vegetable bouillon base; 3/4 cup sour cream; 3 ounces cream cheese; 1 tablespoon fresh parsley; 12 ounce package egg noodles

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5.0

183 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4
Calories
776 kcal
Course
Main Course
Cuisine
Vegetarian

Creamy Mushroom and Tofu Stroganoff

Nevaeh Sloan

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This vegetarian stroganoff features tofu that is fried and baked to create a perfectly chewy texture simmered in a wonderfully rich and flavorful cream sauce!

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Ingredients

Servings

14 ounce package extra firm tofu , drained and cut into 1/2 inch cubes
2 tablespoons extra virgin olive oil
2 tablespoons butter , vegan: use vegetable spread
1 large onion , chopped
2 cloves garlic , minced
8 ounces mushrooms sliced (if you prefer not to use any tofu in this recipe, you can simply increase the amount of mushrooms)
1/3 cup dry white wine
2 cups whole milk vegan: soy milk
2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce , vegan: use vegan Worcestershire sauce, or omit
1 vegetable bouillon cube or 2-3 teaspoons vegetable bouillon base (e.g., Better Than Bouillon)
3/4 cup sour cream , vegan: use vegan sour cream
3 ounces cream cheese , vegan: use vegan cream cheese, or omit
1 tablespoon fresh parsley , chopped
12 ounce package egg noodles , cooked according to package instructions

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Instructions

Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet on high heat and lightly brown the tofu on all sides. Spread the fried tofu cubes on a nonstick baking sheet and bake them until further browned and lightly crusty, 15-20 minutes, depending on how firm and chewy you prefer them. After the first 10 minutes of baking, stir and flip the cubes every 5 minutes. Remove from oven and set aside.
Heat the butter in a skillet over medium high heat. Saute the onions until translucent and beginning to caramelize. Add the garlic and sauté for another minute. Add the mushrooms and sauté until the mushrooms have released their liquid and they are tender. Add the wine and deglaze the bottom of the pan. Simmer for 3-4 minutes.Add the milk, tofu cubes (or chicken, if using), thyme, salt, soy sauce, Worcestershire sauce, vegetable bouillon cube and Dijon mustard. Stir well to combine, bring to a simmer, reduce the heat to low, cover and cook for 15 minutes, stirring occasionally.
Add the sour cream, cream cheese and parsley and stir well to combine, making sure the cream cheese is thoroughly dissolved. Return to a low simmer for 3 minutes then remove from heat. Add more sour cream if you desire a thicker consistency, more milk if you desire a thinner consistency.Serve immediately over egg noodles garnished with some freshly chopped parsley.

Notes

To save time, the tofu can be made up to a day in advance and stored covered in the fridge.

Nutrition Information

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Calories 776kcal (39%) Carbohydrates 78g (26%) Protein 28g (56%) Fat 39g (60%) Saturated Fat 17g (85%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Cholesterol 148mg (49%) Sodium 1091mg (45%) Potassium 890mg (25%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 1072IU (21%) Vitamin C 6mg (7%) Calcium 296mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 776 kcal

% Daily Value*

Calories	776kcal	39%
Carbohydrates	78g	26%
Protein	28g	56%
Fat	39g	60%
Saturated Fat	17g	85%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	13g	65%
Cholesterol	148mg	49%
Sodium	1091mg	45%
Potassium	890mg	19%
Fiber	4g	16%
Sugar	13g	26%
Vitamin A	1072IU	21%
Vitamin C	6mg	7%
Calcium	296mg	30%
Iron	4mg	22%