Vegan Mushroom Stroganoff with Tofu

This Vegan Mushroom Stroganoff with Tofu is a comforting and hearty dish perfect for cozy nights in. The creamy coconut milk sauce combined with savory mushrooms and tofu creates a rich and satisfying meal.

Ingredients:

• 200g firm tofu, cubed
• 300g mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon nutritional yeast
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish
• 200g pasta of choice, cooked optional

Instructions:

In a large skillet, heat olive oil over medium heat

Add diced onion and minced garlic, saut until translucent

Add sliced mushrooms and cook until they release their juices and brown slightly

Push mushrooms to one side of the skillet and add cubed tofu

Cook until tofu is golden brown

Incorporate tofu and mushrooms together, then add vegetable broth, coconut milk, soy sauce, nutritional yeast, and thyme

Stir well

Simmer for 10-15 minutes until the sauce thickens slightly

Season with salt and pepper to taste

If desired, serve over cooked pasta and garnish with fresh parsley

Enjoy your comforting bowl of Vegan Mushroom Stroganoff with Tofu