Guajillo Chile Cream Sauce with Mushrooms and Grilled Tofu Steaks

Mushrooms in guajillo sauce is a classic combination in mexican cuisine.  The addition of cream, in this case cashew cream, takes it to another level. This sauce is delicious spooned over tofu steaks, but also as a filling for tacos and a topping for vegan nachos. Thankfully this recipe makes enough sauce for experimenting.  This dish reminds me that vegan mexican is not always street food, sometimes it’s fancy…and we like fancy! Serve this with a fresh green salad, avocado and rice for an unforgettable meal.


For Sauce

  • 2 roma tomatoes
  • 8 guajillo chiles
  • 2 unpeeled garlic cloves
  • 1 1/2 tsp dried oregano
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 2/3 cup Cashew Cream
  • 1 tsp kosher salt or to taste
  • 1/4 tsp black pepper
  • 5 cups sliced baby portabella and white button mushrooms ( or any kind)
  • 1/2 cup vegetable broth

For Tofu Steaks

  • 1 block of extra firm tofu
  • 1 medium red onion
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp vegan worcestershire sauce
  • 4 tbsp vegetable broth
  • 2 tbsp mirin
  • juice from 1 lime
  • 1 tsp chili powder
  • salt / pepper to taste


Step 1 – slice each tofu block into 8 thin slices, place on a parchment lined baking sheet and bake in a 400 degree oven for 35 minutes. Prepare marinade by combining the vegetable broth, mirin, worcestershire sauce, lime juice, garlic powder, onion powder and chili powder in a large glass dish; add the baked tofu to the marinade, thinly slice the onion and place on top of tofu. Cover and refrigerate for at least 2 hours or overnight.

Step 2 – bring a pot of water to a boil; chop the tomatoes, add them to a blender; heat a comal or skillet and toast the garlic cloves until charred in some spots, peel and add to the blender; remove stems and seeds from guajillos, lightly toast on the hot comal or skillet before plunging them into the pot of boiling water to soften; after about 10 minutes transfer the guajillos to the blender, add the oregano, cumin, salt, pepper and vegetable broth; blend on high for 2 minutes until sauce is smooth; strain through a sieve into a bowl, set aside.

Step 3 – heat 2 tbsp of oil in a large skillet, add in mushrooms with a pinch of salt and pepper; cook until they are browned and no liquid remains; pour in guajillo sauce, bring to a simmer and cook for 10 minutes; turn off heat and stir in cashew cream, taste and adjust seasoning if needed. Set the sauce aside, while you grill your tofu steaks on a hot stove top grill; brush grill with oil; season tofu with salt / pepper on both sides and place them on the grill along with onions; cook the tofu steaks until they are charred and firm ( about 10) minutes.  Cook the onions until they are caramelized and crispy.

Step 4 – arrange the tofu steaks on a serving platter and top with the guajillo and mushroom sauce, scatter the onions around and sprinkle with fresh chopped cilantro. Enjoy!


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