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Tofu Stroganoff

Dehydrated or freeze-dried sliced mushrooms are handy to have on the pantry shelf and will last and last. Rehydrate them to make this creamy Stroganoff dish.Tofu Stroganoff

Serves 3-4.


  • 12-16 oz firm tofu
  • 2/3 c dry mushroom slices
  • 2 c water
  • 1 tsp soy sauce
  • 1 tsp vegetarian Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 Tbsp tomato paste
  • 1/3 c sour cream


  1. Rinse and drain the tofu. Cut the block into quarters. Cut each quarter diagonally and then make 3-4 slices in each piece, forming thin “triangles”. Set aside on a clean towel to drain.
  2. Soak the mushroom slices in the water for 20 minutes. Add soy sauce, Worcestershire sauce, onion powder, and paprika and stir well. Place this mixture in a large skillet over medium heat and bring to a simmer.
  3. Stir in the tomato paste and a bit more water if needed. Simmer 5 minutes. Add the tofu and gently simmer another 2-3 minutes or until the tofu is hot.
  4. Fold in the sour cream and heat briefly. Serve over rice or potatoes.

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