Vegetarian Stroganoff

This rich and creamy Vegetarian Stroganoff is a hearty and satisfying meal for Lola, made without mushrooms and featuring tender tofu with plenty of savory flavor. It's perfect served over warm egg noodles for a comforting dinner.

Yields: 4 servings 

Prep time: 20 minutes 

Cook time: 30-35 minutes

Equipment:

• Large pot or Dutch oven

• Large skillet (non-stick preferred)

• Medium bowl

• Small bowl

• Knife

• Cutting board

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Spatula

• Whisk

• Colander

• Mixing spoon

• Serving plates or bowls

Ingredients:

For the Tofu & Sautéed Vegetables:

• 1 tablespoon olive oil

• 14 ounces firm or extra-firm tofu, pressed and cut into 1/2-inch cubes

• 1 tablespoon olive oil

• 1 medium yellow onion, thinly sliced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and thinly sliced into rounds

• 1 red bell pepper, diced

• 1/4 cup vegetable broth (for deglazing)

For the Creamy Sauce:

• 4 cups vegetable broth

• 2 tablespoons soy sauce

• 1 tablespoon vegetarian Worcestershire sauce (check labels to ensure no anchovies)

• 1 tablespoon Dijon mustard

• 1 teaspoon dried thyme

• 1/2 teaspoon dried dill (optional)

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper, or to taste

• 2 tablespoons cornstarch

• 2 tablespoons cold water

• 1/2 cup vegetarian sour cream or unsweetened plain vegan yogurt (e.g., soy or oat-based) – No cream cheese is used in this recipe.

For Serving:

• 12 ounces egg noodles (ensure vegetarian)

• 2 tablespoons fresh parsley or chives, chopped (optional, for garnish)

• Sriracha, for serving (optional, for Lola!)

Instructions:

Preparing the Tofu & Vegetables:

Step 1.) If pressing tofu, wrap the block in paper towels or a clean kitchen towel and place it on a plate. Place a heavy object (like a cookbook or a heavy pan) on top for 15-20 minutes to press out excess water.

Step 2.) Using a knife and cutting board, cut the pressed tofu into 1/2-inch cubes. Thinly slice the onion and carrots, dice the red bell pepper, and mince the garlic.

Step 3.) Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook, turning with a spatula, until golden brown and slightly crispy on all sides, about 7-10 minutes. Remove the tofu from the skillet and set aside in a medium bowl.

Step 4.) Add the remaining 1 tablespoon of olive oil to the same large skillet (add more if needed). Reduce heat to medium. Add the sliced onion, minced garlic, sliced carrots, and diced red bell pepper. Cook, stirring with a spatula, for 8-10 minutes, or until the vegetables are tender-crisp.

Step 5.) Deglaze the skillet by pouring in 1/4 cup of vegetable broth and scraping up any browned bits from the bottom of the pan with a spatula. Cook for 1-2 minutes until the liquid has mostly evaporated. Transfer the cooked vegetables to the medium bowl with the tofu.

Making the Creamy Sauce:

Step 6.) In a large pot or Dutch oven, combine the 4 cups of vegetable broth, soy sauce, vegetarian Worcestershire sauce, Dijon mustard, dried thyme, dried dill (if using), salt, and black pepper. Bring the mixture to a simmer over medium heat, stirring with a mixing spoon.

Step 7.) In a small bowl, whisk together the cornstarch and cold water with a whisk until a smooth slurry forms.

Step 8.) While the broth is simmering, slowly whisk the cornstarch slurry into the broth in the large pot. Continue to whisk and cook for 2-3 minutes, until the sauce thickens to your desired consistency.

Step 9.) Remove the large pot from the heat. Stir in the vegetarian sour cream or unsweetened plain vegan yogurt with a mixing spoon until thoroughly combined and smooth. Do not boil the sauce after adding the sour cream/yogurt, as it may curdle.

Step 10.) Gently stir the cooked tofu and sautéed vegetables into the sauce in the large pot.

Cooking Noodles & Serving:

Step 11.) While the sauce is simmering (before adding sour cream/yogurt), bring a separate large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente.

Step 12.) Drain the cooked noodles thoroughly using a colander.

Step 13.) Serve the Vegetarian Stroganoff immediately by spooning it generously over the hot egg noodles on serving plates or bowls.

Step 14.) Garnish with fresh parsley or chives if desired. For Lola, you can offer sriracha on the side for an optional spicy kick!

Tips for Success:

• Pressing Tofu: Don't skip pressing the tofu, as it helps remove excess water, allowing it to brown better and absorb the sauce flavors.

• Vegetable Variety: Since mushrooms are excluded, feel free to add other vegetables Lola likes, such as thinly sliced cabbage or watercress, stirred in during the last few minutes of cooking the sauce for added freshness.

• Sauce Consistency: If the sauce becomes too thick, you can thin it with a little extra warm vegetable broth. If it's too thin, you can add another small cornstarch slurry.