Tofu Stroganoff



1 (14 ounce) package extra firm tofu, drained

2 teaspoons extra virgin olive oil + 2 Tablespoons water

1 large onion, diced

2 cloves garlic, minced or crushed

12 ounces mushrooms, sliced

¼ cup unsweetened soymilk

1 teaspoon dried thyme

¾ teaspoon salt

2 Tablespoons chicken-like seasoning

½ cup soy sour cream

2 teaspoons cornstarch mixed with a little water to thicken (optional)

Garnish with a handful of fresh parsley, chopped




Slice tofu into ½” x ½” x 2” steaks.


Brown the tofu on a non-stick skillet.


Remove from heat and allow to cool enough to handle.


Preheat the oven to 400 oF (200 oC).


Spread the fried tofu strips on a nonstick baking sheet and bake them for 20 minutes to make them chewy.


Saute onion in a little olive oil + water until translucent and beginning to caramelize.


Add the garlic and sauté for another minute.


Add the mushrooms and sauté until mushrooms are tender and release their liquid.


Add the milk, thyme, and chicken-like seasoning.


Stir well to combine, bring to a simmer, reduce the heat to very low, cover and simmer gently for 10 minutes.


Add the sour cream and tofu and stir well to combine, making sure the sour cream is thoroughly dissolved.


To thicken, add cornstarch paste and simmer for another minute.


Serve immediately over wholewheat pasta and garnish with parsley.

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