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Recipe Name

Tofu Stroganoff


Always one of the most sought-after recipes, now this indulgent splurge is all yours! Here's the richest, creamiest favorite from the Bastyr University Dining Commons: milk, sour cream, butter and mushrooms form the classic familiar white sauce, traditionally served over egg noodles. Baking the tofu gives it a firm, chewy texture.


2 lb
organic tofu
1⁄4 cup
1⁄4 cup
2 tbsp
1 large
onion, minced
2 tbsp
unbleached flour
1 1⁄4 cup
1 cup
sour cream
1 tsp
Dijon mustard
1 lb
mushrooms, sliced
3⁄4 cup
canola oil (divided)
1 lb
egg noodles
1 tbsp
chopped parsley
  to taste
  to taste


Cut tofu into 3/4-inch cubes and saute in half the oil, making sure all sides are evenly browned. Remove from pan and drain. Place the tofu in a 12-inch baking pan with the tamari and water and bake for approximately 1 hour, stirring every 20 minutes.

Saute the onion in the butter until browned. Add flour and saute 1 minute; add milk and cook until thickened. Remove from heat and let cool about 10 minutes. Add sour cream and mustard.

Reserving 1 tablespoon of oil, saute the mushrooms in the remaining oil until brown; add cooked mushrooms to sauce. Add tofu and salt and pepper to taste.

Bring 3 quarts of lightly salted water to a rolling boil, add noodles. Cook until done. Drain and coat lightly with remaining oil. Spoon sauce over noodles and garnish with chopped parsley.