A rich and creamy Vegan Stroganoff made with savory roasted mushrooms and crispy tofu, perfect for a hearty, plant-based meal.

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Preheat oven to 400°F (200°C). Toss tofu cubes with 1 tablespoon olive oil, soy sauce, and smoked paprika. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway through.
On a separate baking sheet, toss sliced mushrooms with remaining olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until browned and tender.
Cook pasta according to package instructions. Drain and set aside.
In a large skillet, sauté onion over medium heat until soft, about 5 minutes. Add garlic and cook for another minute.
Sprinkle in the flour and stir continuously for 1-2 minutes to cook out the raw taste.
Slowly pour in the vegetable broth, stirring to avoid lumps. Add Dijon mustard and soy sauce, then bring to a simmer.
Stir in the plant-based milk and let the sauce thicken for 3-4 minutes.
Fold in the roasted mushrooms, tofu, and vegan sour cream. Stir until everything is heated through.
Combine the sauce with the cooked pasta and mix well. Adjust seasoning with salt and pepper.
Serve hot, garnished with fresh parsley.