Best 4 Tofu Mushroom Stroganoff Recipes

TOFU STROGANOFF

Steps:

• Cut tofu block in half crosswise. Cut each piece in thirds horizontally, then cut each stack crosswise again into 6 pieces. (You will have 36 strips, 2 inches by 1/2 inch.) Pat the tofu dry with paper towels and sprinkle on all sides with paprika and 1/4 teaspoon each salt and white pepper.
• Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain and keep covered.
• Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook the tofu in a single layer, gently stirring every few minutes, until golden brown on all sides, 7 to 9 minutes total. Add 2 tablespoons sherry and cook, stirring, until evaporated, 30 seconds to 1 minute. Transfer the tofu to a plate with a slotted spoon.
• Add the remaining 1 tablespoon oil to the pan. Add onion, mushrooms, thyme and the remaining 1/4 teaspoon each salt and white pepper; cook, stirring frequently, until the mushrooms release their liquid and start to brown, 6 to 8 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Stir in broth and the remaining 3 tablespoons sherry; bring to a simmer. Cook, stirring, until thickened, 3 to 5 minutes more. Stir the tofu into the sauce. Remove from heat and stir in sour cream. Serve the tofu stroganoff over the noodles.

MUSHROOM TOFU STROGANOFF

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.

MUSHROOM STROGANOFF

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.

TOFU STROGANOFF

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.