Tofu Mushroom Stroganoff Recipes

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MUSHROOM TOFU STROGANOFF



Mushroom Tofu Stroganoff image

This is from the Horn of the Moon Cookbook. This is really rich and makes a lot. (I wonder if it would freeze well.) You might want to halve this recipe. Serve with salad and crusty bread.

Provided by dicentra

Categories     Soy/Tofu

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons butter
1 1/2 cups finely chopped onions
4 garlic cloves, minced
1 teaspoon dill
2 teaspoons basil
1 1/2 lbs tofu, cut into 1-inch cubes
2 teaspoons soy sauce
4 cups sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon cayenne
3 quarts water
1 lb dry fettuccine (try the spinach kind)
1 cup sour cream (or plain yogurt)
1/2 cup finely chopped fresh parsley
2 teaspoons poppy seeds

Steps:

  • Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
  • After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
  • Add soy sauce and stir. Add mushrooms salt and cayenne.
  • Lower heat and cook another 5 minutes.
  • Add sour cream and parsley to mushrooms. Mix well.
  • Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
  • Cook 5-10 minutes. Pour onto noodles and toss.

Nutrition Facts : Calories 540.8, Fat 23.6, SaturatedFat 10.9, Cholesterol 103.8, Sodium 450.6, Carbohydrate 63.8, Fiber 4.3, Sugar 6.3, Protein 21.8

TOFU STROGANOFF



Tofu Stroganoff image

This delicious vegetarian version of stroganoff comes from one of my favorite cookbooks: The Vegetarian Meat and Potatoes Cookbook. It was also suggested that cooked green beans can be added to this at the end with the tofu to add some additional color, flavor and texture. Hope you enjoy this dish as much as I do!

Provided by Kozmic Blues

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 lb extra firm tofu, cut into 1/2 inch cubes
1 large yellow onion, chopped
8 ounces white button mushrooms, sliced
1 tablespoon sweet paprika
2 tablespoons flour
1 tablespoon tomato paste
1/4 cup dry white wine
1 1/2 cups vegetable stock (or water) or 1 1/2 cups broth (or water)
1/2 cup sour cream (or tofu sour cream if vegan)
salt and pepper
1 lb cooked noodles (I like no-yolk egg noodles)

Steps:

  • Heat 1 tbsp oil in a large nonstick skillet over medium heat.
  • Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
  • Remove tofu from skillet with slotted spoon and set aside.
  • Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
  • Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
  • Stir in paprika and flour and coat onions and mushroom.
  • Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
  • Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
  • Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
  • Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
  • Remove from the heat and whisk in sour cream.
  • Be sure its blended well.
  • Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
  • Serve over hot noodles, and top with additional sour cream if desired.

Nutrition Facts : Calories 420.2, Fat 20.4, SaturatedFat 6.2, Cholesterol 45.6, Sodium 71.7, Carbohydrate 42.4, Fiber 4.4, Sugar 4.5, Protein 18.3

MUSHROOM STROGANOFF



Mushroom Stroganoff image

The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
Salt
1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
1 cup vegetable stock
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
1/2 cup crème fraîche or sour cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes, wide egg noodles or rice, for serving

Steps:

  • Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
  • Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
  • Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

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