Imagine a dish that combines the comforting richness of traditional stroganoff with a modern, plant-based twist that will make your taste buds dance with joy! This Creamy Mushroom and Tofu Stroganoff is not just another vegetarian recipe – it's a culinary adventure that transforms humble ingredients into a restaurant-worthy meal that will leave everyone asking for seconds. Whether you're a committed vegetarian, a curious foodie, or simply looking to shake up your weeknight dinner menu, this recipe promises to be your new go-to comfort food sensation!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup coconut cream
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- Begin by preparing all your ingredients. Drain the block of firm tofu and press it gently between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes. Clean and slice the mushrooms, chop the onion, and mince the garlic.
- In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the cubed tofu to the pan. Cook the tofu for about 5-7 minutes, stirring occasionally, until it is golden brown on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sliced mushrooms. Continue to cook for another 5-6 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Once the mushrooms are cooked, sprinkle in 1 teaspoon of paprika, and season with salt and pepper to taste. Stir well to combine the spices with the vegetables.
- Next, pour in 1 cup of vegetable broth and bring the mixture to a simmer. Allow it to cook for about 3-4 minutes, letting the flavors meld together.
- After the broth has simmered, reduce the heat to low and stir in 1 cup of coconut cream. Mix well until the sauce is creamy and smooth. If the sauce is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Add the cooked tofu back into the skillet, stirring gently to coat it in the creamy mushroom sauce. Allow everything to heat through for another 2-3 minutes.
- Once heated, taste the stroganoff and adjust the seasoning with more salt and pepper if needed. Remove the skillet from heat.
- To serve, spoon the creamy mushroom and tofu stroganoff over cooked pasta, rice, or quinoa, and garnish with fresh parsley. Enjoy your delicious fusion dish!
Tips
- Tofu Pressing Perfection: Always press your tofu thoroughly before cooking. Use a tofu press or place the block between paper towels with a heavy weight on top for 15-30 minutes to remove excess moisture. This ensures a crispier, more flavorful result.
- Mushroom Mastery: Use a mix of mushroom varieties like cremini, shiitake, or oyster mushrooms for deeper, more complex flavor profiles.
- Sauce Consistency Secrets: If your sauce is too thick, gradually add more vegetable broth. If it's too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.
- Flavor Boosting Hack: For an extra umami kick, add a tablespoon of nutritional yeast or a splash of soy sauce to the sauce.
- Make-Ahead Magic: This dish reheats beautifully. Store leftovers in an airtight container and gently reheat in a skillet, adding a splash of broth to restore the creamy consistency.
- Serving Suggestions: While delicious over pasta, try serving this stroganoff over cauliflower rice, quinoa, or even as a hearty filling for stuffed bell peppers.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 18g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 0mg
