Creamy Mushroom-Tofu Stroganoff – Easy Vegan Comfort Food

Adapted from Isa Chandra Moskowitz's cookbook Isa Does It, this Mushroom-Tofu Stroganoff is creamy, savory, and satisfying. The recipe uses a cashew-based sauce for richness, while tofu and mushrooms provide a hearty texture.

Ingredients

• 8 oz whole grain or lentil pasta, cooked

• 3/4 cup cashews, soaked in warm water

• 1 1/2 cup veggie or mushroom broth

• 14 oz extra-firm tofu, drained and sliced

Sauce

• 1 medium onion, diced

• 4 cloves garlic, minced

• 12 oz cremini mushrooms, sliced

• 1 tsp dried or 2 tsp fresh thyme, minced

• 1/2 cup dry white wine (or red wine)

• 2 tbsp tomato paste

• 1 tbsp soy sauce or aminos

• Fresh ground black pepper, to taste

Instructions

1. Cook the Tofu: Sauté tofu in a thin layer of broth until it forms a light crust. Set aside.

2. Sauté Onions & Garlic: Add onions to the skillet, cooking in broth for 3 minutes. Add garlic and cook for another minute.

3. Cook Mushrooms: Add mushrooms and thyme, cooking for 5 minutes.

4. Add Wine & Sauce Ingredients: Pour in wine, tomato paste, aminos, and black pepper. Increase heat and reduce wine by half.

5. Blend Cashew Cream: Blend soaked cashews with veggie broth until smooth. Pour over the mushroom mixture and simmer until thickened.

6. Combine & Serve: Add tofu back in and gently mix. Serve over cooked pasta and enjoy!

Customizing Your Mushroom-Tofu Stroganoff

• Add more veggies: Include spinach or kale for extra greens.

• Swap the wine: Use red or white wine for different flavor notes.

• Try different herbs: Experiment with rosemary or parsley for a twist.

Enjoy this hearty, creamy, and plant-based stroganoff as a comforting meal!