“From Vegetarian Times. Maybe the thought of vegan mushroom stroganoff (especially one made with tofu) is unappealing to some :), but I was stunned by how tasty this was. Don't be scared off by the long list of instructions; this is actually quite easy to make. Note: cooking time doesn't include mushroom soaking time.”

Ingredients Nutrition


  1. Put shiitake mushrooms in a small bowl with the boiling water. Cover and set aside for a few hours (or until fully reconstituted; it may not take that long).
  2. Squeeze liquid out of the mushrooms and save the soaking liquid.
  3. Cut off the mushroom stems and discard; slice the caps as thinly as possible.
  4. Put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.
  5. Heat sesame oil (or water) in a large skillet. Saute onion over moderate heat until nearly tender.
  6. Add the shiitakes, button mushrooms, pepper and paprika. Saute for about 5 minutes or until button mushrooms don't look dry anymore.
  7. Add 6 tb. mushroom soaking liquid to the skillet along with the wine and soy sauce. Cover and cook over low heat for 5 minutes.
  8. Stir in thyme, dill, and tofu mixture and cook until slightly thickened.
  9. Serve over noodles (my preference) or rice.
  10. Garnish with parsley.

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