Tofu- Mushroom Stroganoff


  • 8 ounces fusilli
  • 3/4 cup cashews, soaked overnight
  • 1 1/2 cups vegetable broth

For the tofu

  • 14 ounces extra-firm tofu, sliced into thin strips
  • 1 tablespoon olive oil
  • pinch of salt

For the sauce

  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 1/2 teaspoon salt, plus a pinch
  • 4 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • black pepper to taste

Cook fusilli according to package. Drain and set aside.

Drain the cashews and add them to a blender along with the vegetable broth. Blend until very smooth. Set aside.

To prepare the tofu, preheat a large heavy bottomed pan over medium heat and add the oil. Sauté the tofu along with the salt for 5 minutes or so, until it’s just slightly browned. Set the tofu on a plate and cover with foil to sit while you prepare the sauce.

To prepare the sauce, in the same pan you cooked the tofu, still on medium heat, add the oil and sauté the onion in the oil along with a pinch of salt for about 5 minutes. Add the minced garlic and sauté for 30 seconds.

Add the mushrooms and thyme and cook until the mushrooms are lightly browned. Add the wine, tomato paste, remaining 1/2 teaspoon salt, and pepper. Cook until the wine reduces by about half.

Once the wine has reduced, pour in the cashew mixture. Stir well to combine and let thicken for about 5 minutes. Add the tofu and carefully toss to coat. Serve over the pasta.

Sourced from: Moskowitz, Isa Chandra. “Tofu-Mushroom Stroganoff.” Isa Does It.


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