Mushroom tofu stroganoff

This mushroom tofu stroganoff is the perfect meal for your meat-free Mondays. It has similar flavours to the classic beef stroganoff but with a delightful twist. Mushrooms help to enhance the action of immune cells, contain protective antioxidants and a type of fibre called glucans which have cholesterol lowering benefits.

Serves:  4
Ingredients:  13
Serving Size:  332g
Total calories:  600 kcal
Carbohydrates: 75.8g
Fat:  29.4g
Protein:  22.36g


  • 150g button mushrooms, sliced
  • 150g flat mushrooms, sliced
  • 250g tofu, diced
  • 2 tbsp butter
  • 2 brown onions, peeled and diced
  • 3 garlic cloves, crushed
  • 1 cup vegetable stock
  • 1 tsp Dijon mustard
  • 1 tsp tamari sauce
  • 1 tsp thyme
  • 1 cup sour cream
  • Juice of half a lemon
  • Sea salt and pepper to taste
  • 1 tbsp olive oil


  1. Place tofu between layers of paper towel and firmly press down to remove excess water.
  2. Heat oil in a saucepan and fry the tofu on medium-high heat for a couple of minutes, or until browned. Set aside.
  3. Add butter, garlic and onion to the pan and cook over medium heat for a couple of minutes until onion is translucent. Add in the mushrooms and fry until softened.
  4. Add the stock, mustard, tamari sauce, thyme and tofu to the saucepan and bring to a simmer, stirring occasionally for about 15 minutes or until the sauce has thickened.
  5. Add the sour cream and lemon juice, stirring for about 3 minutes and then remove from heat.
  6. Serve with steamed vegetables, mashed potato, brown rice or whole wheat pasta.
Print Friendly, PDF & Email