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Vegan Stroganoff with Roasted Mushrooms and Tofu
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Vegan Stroganoff with Roasted Mushrooms and Tofu

This creamy vegan stroganoff combines roasted mushrooms and tofu with a rich, dairy-free sauce that's perfect for a comforting yet nourishing meal. Featuring savory herbs, smoked paprika, and a hint of Dijon, this plant-based take on a classic is versatile enough to serve over pasta, potatoes, or grains. Ready in about 40 minutes and packed with protein and veggies, it's an elevated weeknight dinner that doesn't require hours in the kitchen.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course, sauce
Cuisine: European
Diet: Vegan
Keyword: comfort food, mushroom, tofu
Servings: 4
Calories: 450kcal
Cost: $10

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

Plant-based cream options: To make cashew cream, blend 1/3 cup soaked cashews with 1/3 cup water until smooth. For oat cream, blend 1/2 cup rolled oats with 1/2 cup water (strain for smoother texture if desired). Alternatively, use the thick part from a can of full-fat coconut milk.
Protein alternatives: Substitute tofu with tempeh or chickpeas
Serving versatility: Works well with pasta, mashed potatoes, rice, quinoa, or crusty bread.
Mushroom options: Button mushrooms work fine, but you can enhance flavor with cremini, shiitake, oyster, or portobello mushrooms.