Tofu Mushroom Stroganoff

Original Recipe by Michaela from ElaVegan

Prep time: 10 minutes || Cook time: 15 minutes || Serving: 6 || Rating 9.5/10

Ingredients

• 500g marinated tofu, 1 inch cube chopped
• 1 onion diced
• 2-3 cloves of garlic, minced
• 1 tablespoon vegetable oil
• 11 oz mushrooms, sliced (300 g)
• 4 tablespoons white wine (optional)
• 1 tablespoon Tamari or soy sauce
• 2 cups broth
• 2 cups alternative milk or cream (e.g. coconut milk/cream, almond milk, oat milk/cream or soy milk/cream)
• 4 tablespoon cornstarch
• 3 tablespoon nutritional yeast flakes
• Spice mixture:
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • a pinch of chili flakes
  • sea salt & pepper to taste
• Fresh thyme leaves and/or parsley, chopped (optional)
• Serve with rice or pasta of choice

Instructions

1. Heat oil in a large pan over medium-high heat, add the onions and fry until translucent for about 5 minutes.
2. Add the mushrooms and fry 3 mins.
3. Add garlic and fry for 30 seconds.
4. Add in white wine, broth, Tamari, nutritional yeast and the spice mixture. Bring to a boil.
5. In a small bowl, add cornstarch to the milk/cream and stir to dissolve.
6. Add the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens.
7. Taste and adjust seasonings to your taste.
8. Add the marinated tofu cubes. Mix well.
9. Add fresh thyme leaves and/or parsley to taste.

Serve with your choice of pasta or rice!