Tofu-mushroom Stroganoff from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (page 130) by Isa Chandra Moskowitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak cashew nuts at least 2 hours. Can substitute mushroom broth for vegetable broth.

  • samfrances on October 28, 2023

    Also goes great with brown rice.

  • jenburkholder on January 13, 2023

    Very flat as written. Better once it sat overnight and got doctored up with soy sauce, but not a repeater.

  • rhb on January 02, 2023

    Loved this! We doubled the recipe but instead of doubling the tofu, we added 14 ounces of mushrooms. We've also made it with no tofu at all and just more mushrooms.

  • LFL on October 29, 2022

    4 stars. I've made this twice and the sauce came out a bit different the second time from the first and I'm not sure why. But regardless, it was really good both times.

  • Dawndella on January 25, 2020

    Unfortunately the pasta I used tasted like cardboard, so I couldn't really judge the stroganoff. Going to revisit this recipe another time. I got two portions (or three small ones) out of the recipe instead of the stated four portions.

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