Tofu and Mushroom Stroganoff

This is creamy delicious comfort food which is very difficult to stop fork shovelling!  It has a crunch, a cream and a flavour that will have you repeating this dish on at least a fortnightly rota!  It’s a versatile meal suitable for kids’ tea and a romantic candlelit dinner alike.  Packed with protein and complimentary ingredients, this beauty is an absolute winner.


1 block of firm tofu pressed and cut into cubes.

For the marinade:

2 tbsp cashew butter

1 tbsp Dijon mustard

1 tbsp red miso

2 tbsp water




For the sauce:

1 tbsp olive oil

1 onion

2 garlic cloves

8 mushrooms, sliced

½ tin drained butter beans

100ml / 1/4 cup water

1 tsp miso

1 tps Dijon mustard


Press the tofu and cut into cubes.

Combine the marinade ingredients in a tupperware until they are fully combined. Add the tofu cubes and toss gently to cover them. Put the marinating tofu in the fridge and leave to infuse, anything from 30 minutes to overnight. The longer you leave the tofu in the marinade the more flavour your dish will have.

Preheat the oven to 180 deg C/ 350 deg F. Line a baking tray with baking payment and lay the tofu cubes out evenly spaced on the tray. Bake in the oven for 20 minutes, turning the cubes half-way through. When cooked, remove from oven and set aside to add to the sauce.

The Sauce

Finely chop the onion and garlic and fry gently in olive oil for 3-5 minutes. Add the sliced mushrooms and continue cooking until the mushrooms soften. Combine the miso and mustard with the water and whisk together with a fork to combine. Add to the frying pan along with the drained butter beans and simmer gently, continuing to mix. Finally, add the baked tofu cubes and stir to combine and heat through.

Serve with rice or mashed potato, topped with chopped, fresh parsley and squeeze of fresh lemon juice.