1 tablespoon olive oil
8 ounces firm tofu, drained and cut into small cubes
1 1/2 tablespoons soy sauce Stroganoff:
1 1/2 tablespoons olive oil
1/2 medium onion, diced
1 bell pepper, chopped (I use green)
3 tablespoons peas, boiled and drained
8 mushrooms, thinly sliced
1 1/2 tablespoons mustard (I use spicy mustard)
1 teaspoon salt
2 tablespoons flour (I used all purpose)
1 1/2 teaspoons soy sauce (I use low-sodium)
1 1/2 cups nondairy milk (I use soymilk)
juice of 1/4 lemon
black pepper, to taste, optional
parsley, to taste, optional
1. For tofu, heat olive oil in a saucepan over medium heat. Add tofu, slightly mix, and then cook for about 3 minutes. Give it a little mix so that the tofu gets golden on all its surface area. Once all the sides of your tofu are lightly browned, add in soy sauce. Let the water in the soy sauce evaporate, should take a minute. Set aside.
2. For stroganoff, heat olive oil in a large sauté pan. Add onion and cook until the onion becomes translucent. Add in the pepper. Mix it a bit and add in the peas together with the mushrooms. Mix a bit and let it cook for 2 minutes.
3. Add tofu and mustard; mix. Add a dash salt and paprika. Spread flour over the pan with a spoon, and add in the soy sauce. Now slowly add in the nondairy milk, continuously mixing. The cream will start getting thicker, keep mixing, and stop adding the milk when desired consistency is reached. With the heat still on, turn it at medium-low, and squeeze the lemon juice into the pan, then mix.
4. Add optional ingredients, if desired. Now that you have this wonderful strogonoff ready, complement your plate with rice and some veggies (I like carrots with this recipe). Enjoy!
Source of recipe: I saw three different recipes to make the stroganoff sauce, mostly I followed http://samuraifoods.com.br/receitas/  recipe's, however I managed to 'invent' my own.