Tofu and Mushroom Stroganoff: A Creamy Plant-Based Comfort
A Comforting, Creamy Classic—Plant-Based!
Stroganoff is the ultimate creamy, comforting dish, and this Tofu & Mushroom Stroganoff keeps all the rich, savoury flavours without any dairy or meat.
This dish features golden tofu, hearty mushrooms, and a velvety plant-based sauce, creating a deeply satisfying and umami-packed meal. Whether served over pasta, rice, or mashed potatoes, it’s a quick, easy, and wholesome dinner perfect for any night of the week!
Ingredients (Serves 2-3)
For the Stroganoff:
1 block firm tofu, pressed and cut into 2 cm cubes
1 tbsp olive oil
1 small brown onion, finely chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (button, Swiss brown, or portobello)
1 tbsp soy sauce
1 tbsp tomato paste
1 tsp smoked paprika
½ tsp black pepper
1½ cups vegetable stock
1 tbsp cornflour, mixed with 2 tbsp water (to thicken)
½ cup coconut cream or plant-based sour cream
For Serving:
Cooked pasta, rice, or mashed potatoes
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Step 1: Prepare the Tofu
Cut the firm tofu into 2 cm cubes and pat dry with a clean towel.
Heat olive oil in a pan over medium heat and pan-fry tofu for 4-5 minutes, until golden and slightly crispy. Remove and set aside.
Step 2: Sauté the Aromatics & Mushrooms
In the same pan, add onions and cook until softened (about 3 minutes).
Add garlic, mushrooms, soy sauce, tomato paste, smoked paprika, and black pepper.
Sauté for 5-7 minutes until the mushrooms are tender and golden.
Step 3: Make the Stroganoff Sauce
Pour in vegetable stock and bring to a simmer.
Stir in the cornflour mixture to help thicken the sauce.
Add coconut cream (or plant-based sour cream) and mix well. Simmer for 2-3 minutes until creamy.
Step 4: Combine & Serve
Return the golden tofu to the pan and toss to coat in the sauce.
Serve hot over pasta, rice, or mashed potatoes.
Garnish with fresh parsley.
Flavour Profile
Rich & creamy – thanks to coconut cream or plant-based sour cream.
Umami-packed – mushrooms and soy sauce add depth.
Smoky & slightly tangy – smoked paprika and tomato paste balance the richness.
Comforting & satisfying – perfect for a cosy, hearty meal.
Variations & Substitutions
🟢 Make It Gluten-Free:
Use gluten-free pasta or rice.
Swap soy sauce for tamari.
🟢 Extra Protein Boost:
Add chickpeas or lentils to make it even heartier.
🟢 Different Creamy Elements:
Swap coconut cream for cashew cream or oat cream.
Use vegan sour cream for a tangier stroganoff.
🟢 Additional Vegetables:
Stir in baby spinach, zucchini, or bell peppers for extra nutrients.
Why You’ll Love This Recipe
✔ Creamy, Savoury, & Hearty – A rich, comforting meal with plant-based goodness.
✔ Quick & Easy – Ready in just 30 minutes!
✔ Customisable – Adjust ingredients based on your preference.
✔ Perfect for Meal Prep – Stores well and reheats beautifully.
FAQs
Can I make this ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days.
Can I freeze this stroganoff?
Yes! The stroganoff sauce can be frozen for up to 2 months. Reheat gently on the stove.
What’s the best way to reheat it?
Warm on the stove over low heat, adding a splash of water or plant milk to loosen the sauce.
Final Thoughts
This Tofu & Mushroom Stroganoff is the perfect creamy, comforting meal that’s easy to make and packed with flavour! Whether you serve it over pasta, rice, or mashed potatoes, this dish is sure to become a favourite.
Would you try this stroganoff with pasta or rice? Let us know in the comments!