Tofu Stroganoff Recipe

Name: Tofu Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Heat 1 tbsp oil in a large nonstick skillet over medium heat.
2
Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
3
Remove tofu from skillet with slotted spoon and set aside.
4
Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
5
Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
6
Stir in paprika and flour and coat onions and mushroom.
7
Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
8
Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
9
Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
10
Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
11
Remove from the heat and whisk in sour cream.
12
Be sure its blended well.
13
Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
14
Serve over hot noodles, and top with additional sour cream if desired.

611

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

A good 1:1 gluten-free flour blend works well if you need a gluten-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 12 ingredients. The key ingredients include: 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, and more.

Yes, Tofu 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 Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions