Creamy Mushroom and Tofu Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
776 kcal
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Course
Main Course
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Cuisine
Vegetarian
Creamy Mushroom and Tofu Stroganoff
Description
The dish features extra-firm tofu browned first on the stove and then baked until lightly crusty. Onions are sautéed until caramelized, then garlic and sliced mushrooms are added until tender and their juices released. White wine deglazes the pan, adding depth.
Next, a sauce combining milk (dairy or soy), Dijon mustard, thyme, soy and Worcestershire sauces, vegetable bouillon, sour cream, and cream cheese is simmered with the tofu and mushrooms to create a creamy, tangy, and umami-rich stroganoff. The dish is typically served warm over cooked egg noodles, allowing the thick sauce to coat the pasta well.
The recipe supports vegan adaptations by substituting plant-based dairy alternatives and omitting Worcestershire sauce if desired. Tofu can be prepared ahead of time and stored refrigerated. The combination of baked tofu texture and sautéed mushrooms produces a satisfying bite enhanced by the creamy sauce.
Ingredients
- 14 ounce tofu drained and cut into 1/2 inch cubes, extra firm, package
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter , vegan: use vegetable spread
- 1 onion chopped, large
- 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 white wine dry
- 2 cups milk vegan: soy milk, whole
- 2 teaspoons Dijon mustard
- 1/2 teaspoon thyme dried
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce , vegan: use vegan Worcestershire sauce, or omit
- 1 vegetable bouillon e.g., Better Than Bouillon, cube or 2-3 teaspoons bouillon base
- 3/4 cup sour cream , vegan: use vegan sour cream
- 3 ounces cream cheese , vegan: use vegan cream cheese, or omit
- 1 tablespoon parsley chopped, fresh
- 12 ounce egg noodles cooked according to package instructions
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
- Prepare the tofu in advance by frying and baking, and store covered in the fridge for up to a day to save time.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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