Best 3 Tofu Mushroom Stroganoff Recipes
Tofu mushroom stroganoff is a delicious and easy-to-make vegan dish that offers a healthier alternative to the traditional beef stroganoff. The main ingredients, tofu and mushrooms, provide a good source of plant-based protein, while the creamy sauce adds a rich and satisfying flavor. Whether you are a vegan, vegetarian, or simply looking to try something new, this recipe is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHROOM TOFU STROGANOFF
This is from the Horn of the Moon Cookbook. This is really rich and makes a lot. (I wonder if it would freeze well.) You might want to halve this recipe. Serve with salad and crusty bread.
Provided by dicentra
Categories Soy/Tofu
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
- After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
- Add soy sauce and stir. Add mushrooms salt and cayenne.
- Lower heat and cook another 5 minutes.
- Add sour cream and parsley to mushrooms. Mix well.
- Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
- Cook 5-10 minutes. Pour onto noodles and toss.
Nutrition Facts : Calories 540.8, Fat 23.6, SaturatedFat 10.9, Cholesterol 103.8, Sodium 450.6, Carbohydrate 63.8, Fiber 4.3, Sugar 6.3, Protein 21.8
TOFU STROGANOFF
This delicious vegetarian version of stroganoff comes from one of my favorite cookbooks: The Vegetarian Meat and Potatoes Cookbook. It was also suggested that cooked green beans can be added to this at the end with the tofu to add some additional color, flavor and texture. Hope you enjoy this dish as much as I do!
Provided by Kozmic Blues
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a large nonstick skillet over medium heat.
- Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
- Remove tofu from skillet with slotted spoon and set aside.
- Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
- Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
- Stir in paprika and flour and coat onions and mushroom.
- Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
- Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
- Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
- Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
- Remove from the heat and whisk in sour cream.
- Be sure its blended well.
- Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
- Serve over hot noodles, and top with additional sour cream if desired.
Nutrition Facts : Calories 420.2, Fat 20.4, SaturatedFat 6.2, Cholesterol 45.6, Sodium 71.7, Carbohydrate 42.4, Fiber 4.4, Sugar 4.5, Protein 18.3
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
Tips:
- Use a variety of mushrooms. This will give your stroganoff a more complex flavor. Some good options include button mushrooms, cremini mushrooms, and shiitake mushrooms.
- Don't overcook the mushrooms. They should be tender but still have a little bit of bite to them.
- Use a good quality white wine. This will add a lot of flavor to the dish. If you don't have white wine, you can use chicken broth or vegetable broth.
- Use a slow cooker to make the stroganoff. This is a great way to get a rich, flavorful dish with minimal effort. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours.
- Serve the stroganoff over egg noodles, mashed potatoes, or rice. You can also serve it with a side of bread or salad.
Conclusion:
Tofu mushroom stroganoff is a delicious and versatile dish that can be made with a variety of ingredients. It's a great option for a weeknight meal or a special occasion dinner. Whether you're a vegetarian or meat-eater, you're sure to enjoy this hearty and flavorful dish.
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