Tofu Stroganoff

vegetables

vegan

sautéed

everyday

main course

creamy

International

all seasons

Hot

recipe photo

recipe photo

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

This creamy and flavorful Tofu Stroganoff is a fantastic plant-based alternative to the classic Russian dish. Crispy pan-fried tofu and earthy mushrooms are bathed in a rich, paprika-infused sauce, offering the perfect comfort food experience. It's quick to prepare, nutritious, and packed with flavor, making it an ideal choice for a weeknight dinner or even for entertaining guests. Try it served with noodles or rice and enjoy this hearty meal!

Steps

1

Prepare and Sauté Tofu

Press excess water from the tofu and cut it into 2-3 cm cubes. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

2

Sauté Vegetables

In the same skillet, add a little more olive oil if needed. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, and cook for another 5-7 minutes until the mushrooms are softened and have released their moisture.

3

Make the Sauce

Sprinkle the sweet and smoked paprika over the vegetables and stir well. Pour in the vegetable broth and Dijon mustard, then bring to a simmer. Reduce the heat to low and let it gently simmer for 5 minutes to allow the flavors to meld. If you want a thicker sauce, now is the time to add the cornstarch slurry and cook for another 1-2 minutes.

4

Finish and Serve

Stir in the plant-based sour cream or creme fraiche, then return the pan-fried tofu cubes to the skillet. Heat everything through gently, but do not boil, to prevent the sour cream from curdling. Season with salt and freshly ground black pepper to taste. Serve immediately with wide egg noodles or rice, garnished with fresh parsley.

Extra Tips

► For extra crispy tofu, toss it with a little cornstarch before pan-frying.

► If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce during the last few minutes of cooking.

► Feel free to garnish with fresh dill or chives for an extra burst of flavor.

Nutrition

	Per 100g	Per Serving 300g
Calories	250 kcal	750 kcal
Protein	15g	45g
Fat	18g	54g
Carbohydrate	8g	24g
Fiber	3g	9g
Sugar	2g	6g

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