Mushroom Stroganoff

This was the first dish I tried with pureed tofu instead of cream sauce.  I was a little nervous about taking that first bite.  It is now one of our favorite dishes.


  • 6 T white cooking wine, or 3 T white and 3T marsala cooking wine
  • 1 medium sweet onion, sliced
  • 1 pound mushrooms, cleaned and sliced thin
  • 1 pkg firm tofu
  • 2 T soy sauce
  • 1 T lemon juice
  • 1 tspn vegan Worcestershire sauce
  • Fresh ground pepper to taste


  1. Place 3 T of the wine in a large frying pan.  Add the onion and cook, stirring occasionally for approximately 3 minutes.  Add the mushrooms 2 more tablespoons of the wine, and the soy sauce.  Continue cooking until onions are tender and the mushrooms give off their juice.
  2. Meanwhile, place the drained tofu in a food processor or blender with the remaining 1 tablespoon wine and lemon juice.  Process until smooth.
  3. Pour the tofu mixture into the pan with the mushrooms and onions.  Mix well.
  4. Add the remaining ingredients and heat thoroughly.  Serve over rice or noodles.


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