Mushroom stroganoff with smoked tofu (vegan, gluten free)

Mushroom stroganoff with smoked tofu (vegan, gluten free)

I am yet to find a recipe I can’t veganize and this mushroom stroganoff with smoked tofu is no exception! We served it with steamed rice and kale but it would be equally amazing stirred into hot pasta or on top of a bed of creamy mash. Wintery food at its best! I love mushrooms and the great thing about this recipe is it will work with whatever mushrooms you have so feel free to experiment! I think next time I might try it with meaty portabello mushrooms to get an even deeper flavour but Sunny loves chestnut mushrooms so much and I wanted to make sure she would love it too!

It is worth trying to find the smoked tofu if you can, but if you are stuck I would recommend using plain tofu and marinating it with a teaspoon of paprika, tamari and lots of black pepper to create that smoky flavour!

If you are looking for more mushroom recipes give my spaghetti carbonara with shiitake mushroom “bacon” and my no stirring oven bake mushroom risotto a try! They are both some of our favourites and we make them all the time!

Let me know if you make my mushroom stroganoff or any of my other recipes by commenting below!


Serves 4

Prep time: 15 minutes

Total time: 35 minutes


  • 250g smoked tofu (we love The Tofoo Co.)
  • 1/2 cup of raw cashews (soaked in hot water for 30 minutes or 6 hours in cold water)
  • 300ml vegetable stock
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp paprika
  • 1 onion
  • 3 cloves of garlic
  • 1/2 cup of white wine
  • 600g mushrooms (we used Chestnut but Portobello or Button would work great!)
  • 1 tbsp. tamari
  • Juice of 1/2 a lemon
  • Fresh parsley or basil to garnish (optional)


  1. Preheat the oven to 190’C and chop the tofu into small chunks before tossing in olive oil and baking in the oven for about 30 minutes, turning halfway through
  2. Slice your mushrooms, onions and garlic and place to one side
  3. Gently fry the onions on a medium heat for about five minutes, before adding the mushrooms, white wine, garlic, paprika, thyme, sage, salt and pepper and continue to cook until the mushrooms have softened.
  4. Add the tamari and lemon juice and stir to combine
  5. Take 1/4 of the mushroom mixture and add to a blender with the cashews and vegetable stock and blend until smooth
  6. Add the blended sauce to the remaining mushrooms and set aside until the tofu is ready
  7. Once the tofu is crispy serve the stroganoff with rice/pasta and some greens and top with the crispy tofu and a sprinkle of fresh parsley


  1. I made this recipe tonight for dinner and it was delicious. Unfortunately, it didn’t last long enough to take a picture! Maybe next time.

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