Warm and comforting, tofu Strogonoff with mushrooms, a classic dish that is quick, filing, easy to make for any night of the week. 


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  • 500 g diced tofu
  • 6 large laminated brown mushrooms (300 g)
  • 1 chopped onion
  • 1 cup unsweetened soy drink (250 mL)
  • 2 teaspoons of arrowroot flour
  • 1 tsp + 1 pinch salt
  • 2 tbsp olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons dehydrated oregano
  1. In a medium-size saucepan over medium-high heat, sauté the onion in olive oil for 5 minutes.
  2. Add the mushrooms and 1/2 teaspoon salt and cook until they lose all the water (about 4 minutes on medium-high heat and 3 minutes on high heat).
  3. Reduce to medium-high heat and add the tofu, 1/2 teaspoon salt, garlic powder and oregano. Stir and cook for 5 minutes, stirring halfway.
  4. Meanwhile, prepare the homemade cream.
  5. To do this, put the arrowroot flour, the pinch of salt and the soy drink in a small bowl and mix well with a teaspoon.
  6. After 5 minutes, add this mixture to the pan and stir well. Let it cook for 1 minute.
  7. Move again and reduce to medium-low heat. Then cover and cook for 2 minutes.
  8. Open, stir and serve!