Recipe: Vegan Baked Tofu Stroganoff
If you try this recipe, don’t forget to take a photo and tag @just.plants.please and @speciesunite on Instagram. We’d love to see how it goes!
Ingredients (serves 8)
12 oz firm tofu, cut into cubes
2 tbsp vegan butter
1 large onion
3 large garlic cloves
8 oz mushrooms
3 fl oz white wine
16 fl oz plant milk (see our favorites here)
1 heaped tsp Dijon mustard
1 tbsp thyme
1 tbsp parsley
1 tbsp soy sauce
2 tbsp veggie stock
7 oz vegan cream cheese (or 7 oz silken tofu blended with nutritional yeast!)
8 servings of pasta
Method
Preheat oven to 400F
Heat a dash of oil on high heat in a large pan. Add the cubes of tofu and fry on each side. When browned, place on a tray and bake in the pre-heated oven for 20 minutes, flipping halfway.
Melt the vegan butter over a medium high heat, add the onion and cook until translucent.
Then, add the garlic and stir for a minute.
Add the mushrooms and saute until the liquid is released.
Add white wine and leave to simmer for 3 minutes
Add the plant milk, soy sauce, baked tofu, veggie stock, Dijon mustard and thyme. Mix, bring to the boil, then turn the heat down and cover. Leave to cook for 15 minutes.
During this time, cook the pasta according to packet instructions.
When the 15 minutes is up, add the vegan cream cheese and stir to dissolve.
Check thickness and adjust soy milk as desired.
Remove sauce from the heat and leave it to sit for a couple of minutes to thicken up.
Stir in the pasta and enjoy!
Recreated From a Recipe by Just Plants Please. Follow them on Instagram, YouTube and Facebook, and download their Free Vegan Recipe E-book!
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