45m$8.88Tofu Mushroom Stroganoff Pasta
A cozy, creamy vegan stroganoff-style pasta with browned tofu, cremini mushrooms, onion, oat milk, and Dijon mustard. Whole wheat rotini catches the savory sauce for a satisfying plant-based dinner.
- Energy
- 610 calories per serving
- Protein
- 26.2 g per serving
- Carbs
- 87.8 g per serving
- Fat
- 18.8 g per serving
- Sodium
- 862 mg per serving
Shopping options
Olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Smoked paprika
1 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
4%
Cremini mushrooms, sliced
12 Ounce
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
50%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Kosher salt
1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
All-purpose flour
2 Tablespoon
Kroger® Bleached All Purpose Flour
1%
Unsweetened oat milk
2 Cup
Planet Oat® Unsweetened Original Oatmilk
50%
Extra-firm tofu, drained, pressed, and cut into 1/2-inch cubes
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Dijon mustard
2 Tablespoon
Kroger® Dijon Mustard
8%
Yellow onion, diced
1 Count
Jumbo Yellow Onions
100%
Whole wheat rotini
12 Ounce
Kroger® 100% Whole Grain Rotini
75%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- extra-firm tofu-14 oz
- whole wheat rotini-12 oz
- sliced cremini mushrooms-12 oz
- diced yellow onion-1 medium
- unsweetened oat milk-2 cups
- olive oil-3 tbsp
- Dijon mustard-2 tbsp
- all-purpose flour-2 tbsp
- kosher salt-1.25 tsp
- garlic powder-1 tsp
- smoked paprika-1 tsp
- black pepper-0.5 tsp
Prep the tofu, mushrooms, and onion before cooking; keep the cubed tofu, sliced mushrooms, and diced onion separate for even browning.
Press tofu on a stable surface and keep knife blades angled away from fingers while cutting.
Bring a large pot of salted water to a boil, cook the rotini until just al dente, then reserve 1 cup pasta water before draining.
Use caution when draining pasta and reserving hot pasta water to avoid steam burns and splashes.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu and cook for 6 to 8 minutes, turning occasionally, until golden on several sides; transfer to a plate.
Add tofu carefully to the hot oil to reduce splatter.
Add the remaining 1 tablespoon olive oil to the skillet. Add the onion, mushrooms, and 1/2 teaspoon kosher salt, then cook for 8 to 10 minutes until the mushrooms are deeply browned and most liquid has evaporated.
Keep the skillet handle turned inward to avoid accidental spills.
Sprinkle the flour, garlic powder, smoked paprika, black pepper, and remaining 3/4 teaspoon kosher salt over the vegetables. Stir for 1 minute to coat everything and toast the seasonings.
Slowly pour in the oat milk while stirring constantly. Add the Dijon mustard and simmer for 3 to 5 minutes until the sauce is creamy and lightly thickened.
Return the tofu to the skillet and stir in the drained rotini. Add reserved pasta water, a few tablespoons at a time, until the sauce clings to the pasta and reaches a silky consistency.
Cook for 1 to 2 minutes more over low heat, stirring gently, then serve warm while the sauce is creamy and glossy.
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