Tofu Stroganoff
6 servings
A creamy vegan stroganoff with crumbled tofu, mushrooms, and onions in a rich mustard-spiked sauce, served over pasta.
| prepCook pasta according to package instructions; drain and set aside | ||||||||
| prepPrepare tofu ground beef (or crumble super firm tofu) | ||||||||
| 2 Tbsp vegan butter | Melt butter, cook onions 4–5 min until softened | Add mushrooms, cook 6–8 min until browned | Add garlic, cook 1 min | Toss in flour, cook 1 min; add broth & stir | Stir in mustard, Worcestershire, yeast & sour cream | Simmer until thickened; thin with broth if needed | Stir in tofu & pasta; season with salt & pepper | Serve immediately, garnished with parsley or chives |
| 240 ml diced onion or shallots | ||||||||
| 225 g sliced mushrooms | ||||||||
| 4 cloves garlic, minced | ||||||||
| 30 g flour | ||||||||
| 2–3 cups / 480–720 ml vegan beef or vegetable broth | ||||||||
| 2–3 tsp Dijon mustard | ||||||||
| 1 Tbsp vegan Worcestershire sauce | ||||||||
| 2 tsp nutritional yeast | ||||||||
| 120 ml vegan sour cream | ||||||||
| 455 g tofu ground beef | ||||||||
| 225 g cooked pasta | ||||||||
| Salt & pepper to taste | ||||||||
| Fresh chopped parsley or chives | ||||||||
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