Go Back Email Link

Vegan Tofu and Shiitake Mushroom Stroganoff

Print Recipe
This Vegan Tofu and Shiitake Mushroom Stroganoff recipe features a rich "beefy" marinated tofu and earthy shiitake mushrooms in a creamy sauce, served over al dente noodles for a hearty and flavorful plant-based twist on the classic comfort dish.
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Servings 4 mushroom people
Author Fork Folly

Ingredients

For the "Beefy" Tofu Marinade:

  • 1 block extra firm tofu pressed and cubed
  • ¼ cup soy sauce or tamari
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons liquid smoke
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 tablespoon nutritional yeast
  • 1 teaspoon mushroom powder Optional

For the Stroganoff:

  • Marinated tofu prepared as per above
  • 10 oz shiitake mushrooms sliced
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 cups rich vegetable broth
  • 1 cup vegan sour cream
  • 2 tablespoons all-purpose flour
  • ¼ cup Pinot Noir optional
  • 1 teaspoon Dijon mustard
  • Olive oil for sautéing
  • Salt and pepper to taste
  • Chopped parsley for garnish
  • Wide flat noodles (vegan), cooked according to package instructions, for serving

Instructions

Marinate the Tofu:

  • In a mixing bowl, combine the soy sauce, vegan Worcestershire sauce, balsamic vinegar, olive oil, liquid smoke, garlic powder, onion powder, black pepper, smoked paprika, nutritional yeast, and mushroom powder (if using). Whisk together until well mixed.
  • Add the cubed tofu to the marinade, ensuring each piece is thoroughly coated. Cover and allow to marinate in the refrigerator for at least 30 minutes, preferably longer for deeper flavor.

Prepare the Stroganoff:

  • Heat a large skillet or pan over medium heat. Add a splash of olive oil, then sauté the onion and garlic until softened and translucent.
  • Add the sliced shiitake mushrooms to the pan, and cook until they're soft and starting to brown, about 5-7 minutes.
  • Sprinkle the flour over the mushrooms and onions, stirring to coat them evenly. Cook for about 1 minute to remove the raw flour taste.
  • Gradually pour in the vegetable broth while stirring, to incorporate the flour into the liquid smoothly, avoiding lumps. Add the Pinot Noir (if using) and Dijon mustard, stirring well.
  • Bring the mixture to a simmer, then add the marinated tofu along with any remaining marinade. Allow the mixture to simmer gently for about 5 minutes, or until the tofu is heated through and the sauce has thickened slightly.
  • Lower the heat and stir in the vegan sour cream. Season with salt and pepper to taste. Heat the stroganoff until it's warm throughout, being careful not to bring it to a boil after adding the sour cream.
  • Serve the stroganoff over the cooked noodles, garnished with chopped parsley.