Vegan Mushroom and Tofu Stroganoff with Coconut Cream

Minimalist dining table with vegan Mushroom Tofu Stroganoff in a white bowl, garnished with parsley, alongside pasta or rice on a plate, in soft natural light.
Vegan Mushroom and Tofu Stroganoff with Coconut Cream

Introduction

Today's dish embodies the essence of a warm, inviting culinary experience, blending the comforting textures and vibrant flavors into a delightful vegan treat. This recipe for Vegan Mushroom and Tofu Stroganoff with Coconut Cream is a contemporary twist on a classic, promising to become a new favorite in your kitchen.

Ingredients

  • 200g tofu, pressed and cubed
  • 300g mixed mushrooms, sliced
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 200ml coconut cream
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • Fresh parsley, chopped for garnish
  • Salt and pepper, to taste
  • Olive oil for cooking
  • 250g pasta or cooked rice, to serve

Instructions

  1. Heat a splash of olive oil in a large skillet over medium heat.
  2. Add the onions and garlic, sautéing until translucent.
  3. Increase the heat, add the mushrooms and tofu, and cook until browned.
  4. Stir in the soy sauce, Dijon mustard, and smoked paprika.
  5. Pour in the coconut cream and let simmer for about 5 minutes, or until the sauce thickens.
  6. Season with salt and pepper to taste.
  7. Serve the stroganoff over pasta or rice, garnished with fresh parsley.

Enjoy this creamy, savory Vegan Mushroom and Tofu Stroganoff as a comforting meal that warms the heart and delights the palate. Serve it hot and watch it become a cherished part of your culinary repertoire.

Isabella

Additional Information
NutritionfactsCalories: 350, Fat: 22g, Carbohydrates: 29g, Protein: 12g 
Preparation Time30 minutes 
Allergy Informationsoy, coconut, gluten (if using pasta)