Variations of this recipe have been known for more than a hundred years. It is named for some member of the large and important Russian Stroganov family.


Serving Size: 4


  • 1 lb. mushrooms
  • 1 tbs. vegan margarine
  • 150 grams tofu
  • 1 large onion, finely sliced
  • 1/2 cup cashew nuts (optional but nice)
  • 1 clove garlic, minced
  • 1 tsp. cayenne pepper
  • 1 tsp. ginger, ground
  • 1/2 pint soy yogurt
  • 1 tsp. soy sauce
  • Tabasco
  • salt

Mushroom Stroganoff


  1. Sauté the onion in a large skillet using 1 tablespoon of margarine or oil.
  2. Dry and cut the tofu in bite sized pieces and add to the onions.
  3. Sauté the tofu until both sides are golden brown.
  4. Add in spices and mushrooms.
  5. Add yogurt and optional nuts and cook over low heat.
  6. If you want more sauce you can add a bit of water to thin it out, or if you want it really thick you can add some cornstarch.
  7. Serve this over natural brown rice or barley, although it tastes nice over noodles or Spätzle as well.