A hearty stroganoff that will leave you wanting seconds. 


  • 2 tbsp brown rice rinsed

  • 1 tsp olive oil (extra virgin)

  • 120g firm tofu, cut into strips

  • 1/4 brown onion, sliced

  • 1/2 clove(s) garlic sliced

  • 1/4 tsp thyme, dried

  • 3 mushrooms, sliced

  • 1/2 tsp paprika

  • 1/4 cup vegetable stock

  • 1/2 tsp dijon mustard

  • 1 tsp worcestershire sauce

  • 1/2 tbsp tomato paste

  • 1 tbsp coconut cream

  • Salt & pepper to taste

  • 1/4 cup parsley fresh leaves, shredded


  • 1.

    Cook rice as per instructions on packet.

  • 2.

    Heat oil in fry pan over high heat. Sautè tofu for 3-4 minutes until slightly browned and transfer

  • 3.

    To a plate.

  • 4.

    Reduce heat to medium. Add onion, garlic and thyme and cook for 1 minute before adding

  • 5.

    Mushrooms. Cook, stirring until soft.

  • 6.

    Sprinkle in paprika, stir, then add the stock, mustard, worcestershire and tomato paste.

  • 7.

    Return tofu to the pan, stir and bring to the boil. Simmer until sauce starts to thicken.

  • 8.

    Take off the heat and stir through coconut cream.

  • 9.

    Serve with rice, a sprinkle of parsley and freshly cracked pepper.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 398kj
  • Fat Total 21g
  • Saturated Fat 7g
  • Protein 24g
  • Carbohydrate 34g
  • Sugar 4g
  • Sodium 789mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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