This is a creamy tofu and mushroom stroganoff that our whole family likes. It's quick to make for a weeknight dinner.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
356 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
1 tablespoon vegetable oil
2 tablespoons sour cream
2 tablespoons soy sauce
2 onions, sliced
8 ounces mushrooms, sliced
1 (16 ounce) package uncooked egg noodles
1 teaspoon garlic, minced
1 (12 ounce) container cottage cheese
2 (12 ounce) packages extra-firm tofu, drained and diced
