Mushroom-Tofu Stroganoff

Thanks to my old-old-old business partner Chris, this has been a family and friends fave for many years. It’s fairly labor intensive but worth it, especially for vegetarians looking for some meaty-mouthfeel without the meat.


1 lb. marinated tofu

5 Tablespoons butter

1 Tablespoons olive oil

1 large yellow onion, diced medium small

1 pound of mushrooms (try a mixture of shitake and button)

2 teaspoons minced garlic

1/2 teaspoon paprika

1 teaspoon nutritional yeast

1 pinch dried thyme

1 Tablespoon tamari sauce

Salt and freshly ground pepper

1/2 cup red wine (or sherry for a sweeter taste)

1 cup stock

1 ½ cups sour cream

Egg noodles


Preheat the oven to 350F, then cut marinated tofu into strips, and press the strips with paper towels. Bake the tofu strips for 20 minutes. Meanwhile, sauté the onions in one Tablespoon olive oil and one Tablespoon butter until caramelized, about 15 minutes.

Slice the mushrooms 1/4″ thick. Mince the garlic, warm the stock. Mix the garlic, paprika, yeast, and thyme into the onions. Add four Tablespoons butter and the tamari. Once the butter melts, add the mushrooms. Salt, pepper, stir.

When the mushrooms begin to cook, add the tofu and the wine, and let it all bubble for 8-10 minutes.

Combine the warmed stock and the sour cream. When the mushrooms are cooked, add the sour cream/stock to the pan. Cook until hot and reduced to desired consistency. BEWARE! If you cook this too long, the cream will curdle. Serve over egg noodles.