TOFU STROGANOFF

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Tofu Stroganoff image

This is a creamy tofu and mushroom stroganoff that our whole family likes. It's quick to make for a weeknight dinner.

Provided by Jeri Roth Lande

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package uncooked egg noodles
2 (12 ounce) packages extra-firm tofu, drained and diced
1 tablespoon vegetable oil
2 onions, sliced
1 (12 ounce) container cottage cheese
2 tablespoons sour cream
1 sprig fresh dill weed, chopped
8 ounces mushrooms, sliced
1 teaspoon garlic, minced
2 tablespoons soy sauce

Steps:

  • Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.
  • In a bowl, mix the cottage cheese, sour cream, and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 42.1 g, Cholesterol 48.6 mg, Fat 12.3 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 3 g, Sodium 416.4 mg, Sugar 2.8 g

Bithika Das
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This dish was easy to make and very tasty. I will definitely make it again.


Martene Mcgee
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I made this tofu stroganoff last night and it was a hit! My family loved it. The sauce was so flavorful and the tofu was cooked perfectly.


Bheki Hlophe
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This tofu stroganoff was absolutely delicious! I loved the creamy sauce and the tender tofu. I will definitely be making this again.


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