Vegan Stroganoff with Roasted Mushrooms and Tofu
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Lately, I’ve been exploring global flavors for the blog, and vegan stroganoff seemed like a solid addition. I’ve always enjoyed the combination of creamy sauce and earthy mushrooms over something hearty. This plant-based version features roasted mushrooms and tofu in a rich, dairy-free sauce that pairs perfectly with pasta, rice, or potatoes – a flavorful comfort food that doesn’t compromise on taste.
Why Make This Vegan Stroganoff?
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Works well for a weeknight dinner or something a little more planned
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Has a slightly elevated feel without needing a ton of effort
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A good one to make when you’re in the mood for something different
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Comforting and rich without being too heavy
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Versatile; pairs well with pasta, mashed potatoes, quinoa, or rice
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Made with simple ingredients but still full of flavor
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Easy to adjust based on what you have in your kitchen
Comfort Food That Still Feels Good
I’m always looking for that middle ground between eating something that feels nourishing and still really tastes good. Comfort food doesn’t have to mean heavy or overly indulgent, and this vegan stroganoff is a good example of that balance.
It’s creamy and satisfying, but still made with ingredients that bring something to the table. Tofu adds plant-based protein and iron, and mushrooms offer antioxidants and B vitamins. The kale blends into the sauce but adds a little fiber, folate, and color. Using plant-based cream and non-dairy milk keeps things rich without relying on butter or heavy cream, which also makes it a little easier on digestion.
So while this dish definitely leans into comfort, it also leaves you feeling good after eating it.
What You’ll Need to Make This Creamy Vegan Stroganoff with Roasted Mushroom & Tofu Recipe
Roasted Tofu
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1 block (14 oz) firm tofu, pressed (or just squeeze it over the sink)
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2 tbsp tamari or soy sauce
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1.5 tbsp nutritional yeast
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tbsp olive oil
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Black pepper, to taste
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1 to 1.5 tsp cornstarch
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1/8 tsp baking powder
Roasted Mushrooms
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12 oz cremini or mixed mushrooms, sliced thick
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1 tbsp olive oil
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1/2 tbsp tamari or soy sauce
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1/2 tsp dried thyme
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Black pepper, to taste
For Serving
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8 oz pappardelle, fettuccine, or other pasta
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Or: mashed potatoes, rice, quinoa, or crusty bread
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Salt, for boiling (if cooking pasta or grains)
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Reserve 1/2 cup pasta or cooking water
Stroganoff Sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1.5 tsp Dijon mustard
- 1 tbsp tamari or soy sauce
- 1/2 tsp smoked paprika
- 1/4 cup white wine or vegetable broth
- 3/4 cup plant-based cream (cashew, oat, or coconut) — to make quick cashew cream, blend 1/3 cup soaked cashews with 1/3 cup water until smooth
- 1/2 cup unsweetened non-dairy milk
- 1 to 1.5 cups chopped kale or spinach (fresh or frozen either works here)
- Juice from 1/4 lemon
To Finish
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Chopped fresh parsley
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Fresh cracked black pepper
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Optional: toasted walnuts or a swirl of cashew cream
Making Your Vegan Mushroom Stroganoff Recipe: Step-by-Step
Step 1: Roast the Tofu and Mushrooms
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Tear the pressed or squeezed tofu into chunky, uneven pieces. This helps it hold onto the sauce better later.
Toss the tofu with tamari or soy sauce, nutritional yeast, smoked paprika, garlic powder, olive oil, and black pepper. Then add the cornstarch and baking powder and toss again until everything is evenly coated. Spread the tofu on one half of the baking sheet.
On the other half, spread out the sliced mushrooms, tossed with olive oil, tamari, thyme, and a bit of pepper.
Roast for 25 to 30 minutes, flipping once if you want more even browning. The tofu should be golden and slightly crisp at the edges, and the mushrooms nicely browned and tender.
Step 2: Prepare What You’re Serving It With
Cook your pasta, mashed potatoes, rice, quinoa, or whatever you’re planning to serve it with. If you’re making pasta, save about 1/2 cup of the cooking water before draining. It can help loosen the sauce later if needed. If you’re not using pasta, a splash of warm water or non-dairy milk will do the trick.
Step 3: Make the Sauce
In a large skillet over medium heat, sauté the onion in olive oil until soft and golden, about 5 to 6 minutes. Add the garlic and cook for another minute until fragrant. Stir in the Dijon mustard, tamari, and smoked paprika, then deglaze the pan with white wine or vegetable broth. Let it simmer for a minute or two to reduce slightly.
Pour in the plant-based cream and non-dairy milk, then stir in the spinach or kale. Simmer for 4 to 5 minutes until the greens are tender and the sauce has thickened. If it starts to feel too thick at any point, add a splash of broth, plant milk, or reserved pasta water to loosen it up.
Step 4: Combine Everything
Fold in your roasted tofu and mushrooms, squeeze in the lemon juice, and simmer for another 2 minutes so everything gets cozy and flavorful. Adjust seasoning to taste.
Step 5: Serve it Up
Spoon the creamy mushroom-tofu-kale stroganoff over your base of choice, like pasta, mashed potatoes, rice, or quinoa. Top with chopped parsley and freshly cracked black pepper. Toasted walnuts add a nice bit of crunch if you’re into that, and a swirl of cashew cream makes it feel a little extra special.
Storage & Reheating
This plant-based stroganoff keeps well in the fridge for up to 3 days. If possible, store the sauce separately from whatever you’re serving it with. This helps keep the texture of both components at their best. Reheat gently on the stovetop with a splash of water or non-dairy milk to loosen the sauce if it has thickened in the fridge.
Variations to Try
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Use chard or another leafy green if you’re out of kale or spinach
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Try oyster or shiitake mushrooms for deeper umami flavor
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Serve it over polenta, farro, or crusty bread for a different base
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Use gluten-free pasta or grains to keep it gluten-free
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Swap the tofu for tempeh, chickpeas, or even lentils for a different protein twist
Creamy Mushroom Vegan With Tofu Stroganoff FAQ
Can I make this without tofu?
Totally! You can use tempeh, chickpeas, or even roasted cauliflower if tofu’s not your thing.
What’s the best plant-based cream?
- Cashew cream is my go-to for its neutral flavor and velvety texture. To make it, blend 1/3 cup soaked cashews with 1/3 cup water until smooth. That small amount gives you close to 3/4 cup because the cashews expand and blend up thick.
- Oat cream is another easy option. To get around 3/4 cup, blend 1/2 cup rolled oats with 1/2 cup water. You can strain it if you want a smoother texture, but keep in mind that straining makes it closer to oat milk. Leaving it unstrained gives you a creamier, thicker result that works well in sauces like this.
- Coconut cream is the simplest. You can scoop out the thick part from a can of full-fat unsweetened coconut milk, or just buy canned coconut cream if you want to skip that step. It’s rich and convenient, but it does have the strongest flavor of the three.
Can I make this ahead of time?
Yes, you can prep the sauce and roasted components a day in advance. Just store them separately in the fridge and reheat gently when you’re ready to eat. Add a splash of water or non-dairy milk to loosen the sauce if needed.
What type of mushrooms work best?
I used plain white button mushrooms and they worked just fine. They’re easy to find and still give the sauce plenty of flavor. If you want to go a little deeper, you can mix in cremini, shiitake, oyster, or portobello for extra umami and texture. Use whatever you have access to, it’s a flexible recipe.
Is this gluten-free?
It can be. Just use tamari instead of soy sauce, and pair it with gluten-free pasta, rice, or another gluten-free grain.
A Creamy Mushroom Vegan Stroganoff That’s Full of Flavor and Comfort
This tofu and mushroom vegan stroganoff brings together rich flavor, a creamy texture, and just enough contrast from the roasted tofu and mushrooms to make it feel satisfying and balanced. It’s hearty without being too heavy, and flexible enough to pair with pasta, grains, or potatoes. It works well for a weeknight dinner or something a little more planned, with just the right mix of comfort and flavor.
Share on Pinterest, Instagram and Facebook!
More Comfort Food Dinners to Try
Here are a few other recipes you might want to bookmark for later:
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A Healthy Vegan Lasagna Recipe That Actually Feels Like Comfort Food – layered, hearty, and deeply satisfying without being heavy.
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Vegan Cheesy Broccoli and Cauliflower Casserole – kind of like a warm hug in casserole form, and great for batch cooking.
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Vegan Creamy Alfredo Broccoli Pasta – a lighter take on a classic, with that dreamy, garlicky sauce we all secretly crave.
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Vegan Butter Chickpeas with Brown Rice – super flavorful, pantry-friendly, and one of those meals that gets even better the next day.
Vegan Stroganoff with Roasted Mushrooms and Tofu
Ingredients
FOR THE ROASTED TOFU:
- 1 block (14 oz) firm/extra firm/super firm tofu pressed (400g)
- 2 tbsp tamari or soy sauce 30ml
- 1.5 tbsp nutritional yeast 15g
- 1 tsp smoked paprika 5g
- 1 tsp garlic powder 3g
- 1 tbsp olive oil 15ml
- Black pepper to taste
- 1 to 1.5 tsp cornstarch 3-5g
- 1/8 tsp baking powder 0.5g
FOR THE ROASTED MUSHROOMS:
- 12 oz mushrooms sliced thick (340g)
- 1 tbsp olive oil 15ml
- 1/2 tbsp tamari or soy sauce 7.5ml
- 1/2 tsp dried thyme 1g
- Black pepper to taste
FOR THE STROGANOFF SAUCE:
- 1 tbsp olive oil 15ml
- 1 medium yellow onion finely chopped (150g)
- 3 garlic cloves minced (15g)
- 1.5 tsp Dijon mustard 7.5g
- 1 tbsp tamari or soy sauce 15ml
- 1/2 tsp smoked paprika 2.5g
- 1/4 cup white wine or vegetable broth 60ml
- 3/4 cup plant-based cream 180ml
- 1/2 cup unsweetened non-dairy milk 120ml
- 1 to 1.5 cups chopped kale or spinach 30-45g
- Juice from 1/4 lemon 15ml
FOR SERVING:
- 8 oz pasta or potatoes, quinoa, rice
- Salt for boiling
- 1/2 cup reserved pasta water 120ml (or warm water or dairy-free milk)
TO FINISH:
- Chopped fresh parsley
- Fresh cracked black pepper
- Optional: toasted walnuts or cashew cream
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Tear the pressed tofu into chunky pieces. Toss with tamari or soy sauce, nutritional yeast, smoked paprika, garlic powder, olive oil, and black pepper. Add cornstarch and baking powder, toss again. Spread on half of the baking sheet.1 block (14 oz) firm/extra firm/super firm tofu, 2 tbsp tamari or soy sauce, 1.5 tbsp nutritional yeast, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tbsp olive oil, Black pepper, 1 to 1.5 tsp cornstarch, 1/8 tsp baking powder
- Toss sliced mushrooms with olive oil, tamari, dried thyme, and pepper. Spread on the other half of the baking sheet.12 oz mushrooms, 1 tbsp olive oil, 1/2 tbsp tamari or soy sauce, 1/2 tsp dried thyme, Black pepper
- Roast tofu and mushrooms for 25-30 minutes, flipping once halfway through if desired. Tofu should be golden and slightly crisp, mushrooms browned and tender.
- Meanwhile, cook your pasta, potatoes, or grain of choice. If using pasta, reserve 1/2 cup cooking water before draining.8 oz pasta, 1/2 cup reserved pasta water, Salt
- In a large skillet over medium heat, sauté onion in olive oil until soft and golden, about 5-6 minutes.1 tbsp olive oil, 1 medium yellow onion
- Add garlic and cook for another minute until fragrant.3 garlic cloves
- Stir in Dijon mustard, tamari, and smoked paprika, then deglaze the pan with white wine or vegetable broth. Simmer 1-2 minutes.1.5 tsp Dijon mustard, 1 tbsp tamari or soy sauce, 1/2 tsp smoked paprika, 1/4 cup white wine or vegetable broth
- Pour in plant-based cream and non-dairy milk, then stir in the kale or spinach. Simmer for 4-5 minutes until greens are tender and sauce has thickened.3/4 cup plant-based cream, 1/2 cup unsweetened non-dairy milk, 1 to 1.5 cups chopped kale or spinach
- Fold in roasted tofu and mushrooms, squeeze in lemon juice, and simmer for another 2 minutes.Juice from 1/4 lemon
- Serve over pasta, potatoes, or grain of choice. Top with chopped parsley, black pepper, and optional toasted walnuts or cashew cream.Chopped fresh parsley, Fresh cracked black pepper, Optional: toasted walnuts or cashew cream
- Store leftovers in the refrigerator for up to 3 days, preferably with sauce separate from base.
Notes
