This Creamy Mushroom and Tofu Stroganoff recipe is sure to become a favorite. The tofu is fried and baked to create a wonderfully chewy texture and the creamy sauce is umami-rich and packed with flavor. This vegetarian stroganoff is so satisfying and delicious, even devout carnivores won’t miss the meat! For more delicious vegetarian dishes be sure to also try our Vegetarian Sausage Gravy (a fan favorite!) and Teriyaki Tofu!
This vegetarian stroganoff is so yummy even carnivores won’t miss the meat. And trust me, even if you don’t like tofu this dish will change your mind because it’s all about the texture of the tofu. And the way it’s prepared here it makes the tofu nice and chewy. This tofu stroganoff was a spur of the moment creation years ago when my husband and I were dating and he was still in med school. I was on a health kick and was trying to come up with new ways to use tofu. I had some tofu and mushrooms on hand and while trying to decide what to make for dinner, my kitchen muse called: “Make a Stroganoff!” I obeyed. And I’m glad I did because this mushroom and tofu stroganoff is deeeeelicious! Perhaps some of you dislike tofu. Most people I know who don’t care for it complain about its texture – it tends to be mushy. To remedy this, I both fried and baked the tofu cubes to give them a chewier consistency, like chicken, and I was very pleased with the results. These cubes would make a great vegetarian substitute for a number of chicken-based dishes. For example, they make a great vegetarian substitute for my Kung Pao Chicken recipe. But today’s recipe is a Creamy Mushroom and Tofu Stroganoff, so let’s have at it!
Creamy Mushroom and Tofu Stroganoff
Let’s get started! Let’s first prepare that tofu. Drain the tofu and cut it up in 1/2 inch cubes. Heat the oil in a large skillet on high heat and fry the cubes until they are browned on all sides. Note: If you’re not as finicky as I am and don’t mind the softer, squishier texture, skip the frying step and just bake the tofu in the oven. It will still be much firmer than it otherwise would have been.
Preheat the oven to 400 degrees F. Spread the tofu cubes on a nonstick baking sheet and bake for about 15-20 minutes (depending on how firm and chewy you want them) or until brown and crispy on the outside. After the first 10 minutes, flip the cubes over every 5 minutes for even browning. The final result: look at these beautifully browned and chewy tofu cubes!
Heat the butter in a skillet over medium-high heat and saute the onions until translucent and beginning to caramelize. Add the garlic and saute another minute. Add the mushrooms to the skillet.
Saute the mushrooms until they release their juices and are tender. Add the white wine, deglaze the bottom of the pan, and simmer for 3 minutes until the majority of the liquid has evaporated. Add all remaining ingredients except for the sour cream, cream cheese, and parsley. (Add chicken instead of the tofu, if using). Stir to combine, bring the sauce to a simmer, reduce the heat to low, cover and cook for 15 minutes, stirring occasionally.
Add the sour cream, cream cheese, and parsley. Stir to combine and make sure that no lumps of cream cheese remain. Stir until smooth and return to a simmer for another 3 minutes until heated through. Add more salt and pepper according to taste. Add more sour cream if you desire a thicker consistency, or more milk for a thinner consistency.
Serve over hot egg noodles. Enjoy!
Originally published on The Daring Gourmet January 15, 2013 Read more about me…
