Tofu and Mushroom Stroganoff Recipe

Name: Tofu and Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 12 oz (350g) firm tofu, cut into strips; 1 red onion, thinly sliced; 2 red bell peppers, seeded and sliced; 9 oz (250g) mixed mushrooms, quartered or sliced; 2 garlic cloves, minced; 2/3 cup vegetable stock; 2 tbsp smooth peanut butter; 2 tbsp tomato paste; 2 tsp cornstarch; 1 cup creme fraiche or sour cream; Salt and freshly ground black pepper; 2 tbsp finely chopped chives; Boiled rice, to serve

Servings: persons

2 tbsp vegetable oil
12 oz (350g) firm tofu, cut into strips
1 red onion, thinly sliced
2 red bell peppers, seeded and sliced
9 oz (250g) mixed mushrooms, quartered or sliced
2 garlic cloves, minced
2/3 cup vegetable stock
2 tbsp smooth peanut butter
2 tbsp tomato paste
2 tsp cornstarch
1 cup creme fraiche or sour cream
Salt and freshly ground black pepper
2 tbsp finely chopped chives
Boiled rice, to serve

1
Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat.
2
Stir-fry the tofu until golden.
3
Transfer to a plate.
4
Add the remaining 1 tbsp oil to the pan and reduce the heat to medium.
5
Add the onions, peppers, and mushrooms and cook, stirring often, about 5 minutes, or until softened.
6
Stir in the garlic and cook 1 minute more.
7
Stir in the stock, peanut butter, and tomato paste.
8
Return the tofu to the pan and bring to a simmer.
9
Cook to blend the flavors, about 3 minutes.
10
Dissolve the cornstarch in 2 tbsp cold water and stir into the simmering liquid.
11
Cook about 1 minute, until thickened.
12
Stir in the creme fraiche and season with salt and pepper.
13
Sprinkle with chives and serve with hot, with boiled rice.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tbsp vegetable oil, 12 oz (350g) firm tofu, cut into strips, 1 red onion, thinly sliced, 2 red bell peppers, seeded and sliced, and more.

Yes, Tofu and Mushroom Stroganoff falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu and Mushroom Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions