Isa Does It
serves 4 . total time: 30 mins (plus time for soaking the cashews) .
active time: 20 mins
Stroganoff—just the mere mention of it makes you feel warm and cozy. I had been using the same vegan stroganoff recipe for about twenty years and felt it was time for an update! This version is full of creamy and heavenly mushroom flavor, with hints of white wine and thyme. Lightly sautéed strips of tofu make it even more filling and delicious. I love how fusilli catches the sauce in its curves, but wide noodles like fettuccine or rombi are good choices, too. To get the strips of tofu for this recipe, slice tofu in half through the equator, like a clam. Then slice each half into 1/4–inch–thick strips. You should end up with slices that are about 3 inches long by 1 inch wide.
© 2020 Isa Chandra Moskowitz / Other · Reproduced with permission.
- Jenn favorited Tofu Mushroom Stroganoff 23 Jun 22:58
- Penny F. added Tofu Mushroom Stroganoff to Pastas 11 Oct 12:06
- NikkiNikNak favorited Tofu Mushroom Stroganoff 14 Jul 02:54
- KelliDroze added Tofu Mushroom Stroganoff to Food 10 Jul 02:37
- heather r. added Tofu Mushroom Stroganoff to Food Items to make 07 Jul 19:45
- SugarNSpiceLily added Tofu Mushroom Stroganoff to Vegan/Vegetarian versions of pop. dishes 07 Jul 06:53
- Grand Central Publishing published her project Tofu Mushroom Stroganoff 25 Jun 16:50
You Will Need
Bring a large pot of salted water to a boil for the pasta. When it’s boiling, cook the pasta according to the package directions. Drain and set aside.
Drain the cashews and add them to a blender along with the vegetable broth. Blend until very smooth, with only a slight graininess. This could take anywhere from 1 to 5 minutes depending on the strength of your machine.
Scrape down the sides with a rubber spatula now and again to make sure you get everything.
Prepare the Tofu:
Preheat a large, heavy-bottomed pan over medium heat and add the oil. Sauté the tofu along with the salt for 5 minutes or so, until it’s just slightly browned. Set the tofu on a plate covered with aluminum foil as you prepare the sauce.
Prepare the Sauce:
In the same pan in which you cooked the tofu, still on medium heat, add the oil and sauté the onion in the oil along with a pinch of salt for about 5 minutes, until translucent. Add the minced garlic and sauté for 30 seconds or so.
Now add the mushrooms and thyme and cook until the mushrooms are lightly browned, about 5 more minutes. Add the wine, tomato paste, remaining ó teaspoon salt, and pepper, stir, and turn the heat up to high. Let the wine reduce by about half. This should take 5 minutes or so. Turn the heat back down to medium.
Pour in the cashew mixture. Stir until well combined and let thicken for about 5 minutes. Taste for seasoning. Add the tofu and toss to coat, carefully, so as not to break the tofu. Serve over the pasta, and garnish with fresh parsley, if you like.