Tofu Stroganoff
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This Tofu Stroganoff is a savory, creamy plant based twist on the classic Hamburger Helper Stroganoff only way BETTER!
Beef Stroganoff was one of my favorite dishes as a kid, and of all time! In fact, I now have three different recipes for it, that’s how much I love it! This Tofu Stroganoff utilizes my Tofu Ground Beef recipe to make a creamy style dish like Hamburger Helper only this is way better!
Ingredients for Tofu stroganoff
- Meat – For the meat we will just be using some Super Firm Tofu! While you can just crumble the tofu into the sauce, I highly recommend making my Tofu Ground Beef recipe instead! You can also use something like my TVP Ground Beef, or Lentils & Mushrooms or Tempeh as well.
You can also make some Soy Curl Stroganoff or Mushroom Stroganoff as well!
Or just use your favorite vegan ground beef too if you like!
the veggies and aromatics
Beef Stroganoff typically uses onions, mushrooms and garlic too. They all work wonderfully together in this dish so don’t skip ’em! Feel free to add some chopped fresh parsley or chives at the end of cooking too.
the sauce
The sauce or gravy is a rich, thick and slightly tangy affair. This is thanks to the dijon mustard and vegan sour cream that we’ll be using. You can also use some unsweetened vegan yogurt instead of sour cream. The tangier and sour the better.
Or you can make some cashew cream and add some lemon juice or lactic acid. I have a recipe for some on my Swedish Meatballs recipe if you wanna try that out.
The Noodles
The only vegan egg noodles I’ve been able to find are the Walmart brand ones. But you can also use pasta too. Fettuccine, Pappardelle, Fusilli, and similar type of pasta should work well!
how to make vegan Tofu stroganoff
For the tofu, you can use just a block of SUPER FIRM tofu and crumble it up, but I highly suggest taking the time to make my Tofu Ground Beef recipe instead! It’s worth it! You can make it the day before and store in the fridge so the Stroganoff comes together faster too.
Remove from the pan and reserve. Then add some vegan butter and cook down the onions / shallots.
Add in the mushrooms and cook those down, and then toss in the garlic.
Then we’ll add some flour and then some vegan beef or veggie broth.
Add in the dijon mustard and vegan sour cream, and then the reserved ground tofu beef.
Add more veggie broth if it’s too thick, or if it’s too thin you can add in a cornstarch or potato starch slurry as well. Stir in the noodles and top with fresh parsley or chives.
It’s great on some Mashed Potatoes or rice!
storage
You can store any leftovers in the fridge for 3-5 days. I’ve just been reheating it in the microwave and it comes out fantastic!
MORE VEGAN RECIPES YOU’ll like!
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Tofu Stroganoff
Ingredients
- 1 lb. Tofu Ground Beef (See Notes for other Options)
Sauce / Gravy
- 2 Tbsp Vegan Butter
- 1 cup Diced Onion or Shallots
- 8 oz. Sliced Mushrooms
- 4 cloves Garlic (minced)
- 1/4 cup Flour
- 2 – 3 cups Vegan Beef Broth (or veggie broth)
- 1/2 cup Vegan Sour Cream
- 2 – 3 tsp Dijon Mustard
- 1 Tbsp Vegan Worcestershire
- 2 tsp Nutritional Yeast
- Salt & Pepper to taste
To Serve
- 8 oz. Pasta (cooked according to package instructions)
- Fresh Chopped Parsley or Chives
Instructions
- For the tofu, you can use just a block of SUPER FIRM tofu and crumble it up, but I highly suggest taking the time to make my Tofu Ground Beef recipe instead! It's worth it! You can make it the day before and store in the fridge so the Stroganoff comes together faster too.
Sauce / Gravy
- Melt 2 Tbsp of the vegan butter and then add in the diced onions / shallots. Cook for 4 – 5 minutes or until slightly translucent and softened.
- Add in the mushrooms and cook down for about 6 – 8 minutes or until they've browned. Add in the garlic and cook for one minute.
- Add the flour and toss to coat the flour on the mushrooms and onions. Cook for 1 minute and add in the vegan beef or veggie broth and stir.
- Add in the dijon mustard, vegan worcestershire, nutritional yeast, and sour cream and stir to combine. Taste for seasoning and simmer until the sauce is thickened to your liking. Add in more veggie broth if it's too thick.
- Toss the reserved tofu ground beef back into the gravy and stir to combine. Add in more veggie broth if needed and serve immediately over mashed potatoes or pasta.
- You can also stir the pasta straight into the stroganoff as well. If sauce is too thick, thin out with some veggie broth or pasta water. If it's too thin, you can make a quick slurry with 1 tsp of cornstarch or potato starch and 1 Tbsp of water. Whisk and then add in as much as you need to thicken the sauce.
