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Vegan Tofu Mushroom Stroganoff Recipe
This vegan tofu mushroom stroganoff is a delicious and comforting dish that is sure to become a regular in your kitchen rotation. It’s made with pan-fried tofu, mushrooms, and a creamy vegan sauce that is sure to satisfy even the pickiest of eaters! Serve it over cooked noodles or rice for a complete meal.
Ingredients:
- 1 block extra-firm tofu
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 8 ounces mushrooms, sliced
- 1 cup vegetable broth
- 1 teaspoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup vegan sour cream
- Salt and pepper to taste
Directions:
- Drain and press the tofu to remove excess moisture. Cut into cubes and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
- Add the mushrooms and cook until softened, about 5 minutes.
- Add the tofu, broth, mustard, and soy sauce. Simmer for 10 minutes.
- Mix the cornstarch with 2 tablespoons of cold water and add to the skillet. Simmer for 5 minutes until thickened.
- Remove from heat and stir in the vegan sour cream. Season to taste with salt and pepper.
- Serve over cooked noodles or rice.