Beef Stroganoff is a dish that transcends life's phases without losing its charm. Here, it gets a 100% plant-based version, with an enveloping texture, deep flavor, and plenty of comfort. The base is versatile and allows for delicious variations, easily adapting to different ingredients and combinations, but always resulting in the same welcoming dish.

Vegan Tofu Stroganoff

Yield: 4 servings

Ingredients:

• 400 g firm tofu, cubed
• 200 g of sliced ​​mushrooms
• 2 cloves garlic, minced
• 1 medium onion, chopped
• ¼ cup of dry white wine
• ½ cup of tomato extract
• 3 tablespoons of ketchup
• 1 tablespoon of mustard
• 1 teaspoon smoked paprika
• 1 teaspoon lemon pepper
• 1 teaspoon of oregano
• 1 teaspoon turmeric powder
• Salt and black pepper to taste
• Olive oil for sauteing
• Chopped parsley or cilantro to taste
• Approximately 2 cups of chestnut cream

Chestnut cream:

• 1 cup of raw, soaked cashews
• 1 and 1/2 cups of water

Blend in a blender until very smooth.

Other practical options:

• ½ cup cashew cream (Nice Milk®) + 1 ½ cups water
• Plant-based milk (thick, unsweetened, adjusting the quantity until a creamy texture is achieved)

Preparation:

1️⃣ Start by preparing the tofu. Cut it into medium cubes and place it on a clean cloth to remove excess water. 

2️⃣ Heat a non-stick frying pan well and drizzle with a generous amount of olive oil. Brown the tofu cubes in batches, turning them so they brown on all sides. This step makes all the difference in flavor. Remove and set aside.

3️⃣ In the same skillet, add a little more olive oil and sauté the onion until translucent. Add the garlic and sauté briefly, just until fragrant.

4️⃣ Add the dried spices, mushrooms, and wine. Stir well and let the alcohol evaporate, concentrating the flavors.

5️⃣ Add the tomato paste, ketchup, and mustard. Mix well and return the tofu to the pan. Then, gradually incorporate the cashew cream, stirring until well combined.

6️⃣ Cook over low heat for a few minutes until the sauce thickens. Adjust salt and pepper and finish with fresh herbs.

Follow-up suggestions

1. Classics that never fail:

🔸 Fluffy white rice

🔸 Crispy potato sticks

🔸 Sautéed potatoes or rustic baked potatoes

2. To make the meal more balanced:

🔸 Brown rice or short-grain rice, which provides more fiber.

🔸 White quinoa or a mix of grains, increasing the protein content.

🔸 Steamed vegetables like broccoli, green beans, or cauliflower, for freshness and lightness.

2. For those who like a special touch:

🔸 Mashed potatoes or mashed cassava, creating even more creaminess.

🔸 Rice with garlic and olive oil, simple but very aromatic.

🔸 Rice with turmeric or rice with carrots, which pairs well with the dish.

2. Lighter or different options:

🔸 Cauliflower rice for a lower-carb meal

🔸 Moroccan couscous with fresh herbs

🔸 Short pasta (penne or fusilli)

2. To bring freshness to the dish:

🔸 Simple green salad with lemon or mild vinaigrette

🔸 Tomato salad with red onion and herbs

🔸 Bitter leafy greens such as arugula or watercress

Chef and nutrition tips:

❇️ Want to vary your protein? Replace the tofu with grilled tempeh or textured soy protein and add cooked chickpeas.

❇️ More umami flavor: A drizzle of vegan Worcestershire sauce, soy sauce, or white miso adds depth to the sauce.

❇️ Lighter version: Use half cashew cream with half plant-based milk for a more fluid stroganoff.

❇️ More nutritious: Serve with brown rice, cauliflower rice, or quinoa, and accompany with green vegetables or hearts of palm.

❇️ For packed lunches: This stroganoff freezes well and tastes even better the next day.

Nutritional information per serving (without sides):

Calories: 380 kcal | Carbohydrates: 26 g | Protein: 15 g | Fat: 28 g | Dietary fiber: 6 g

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.