MUSHROOM TOFU STROGANOFF

Mushroom Tofu Stroganoff image

This is from the Horn of the Moon Cookbook. This is really rich and makes a lot. (I wonder if it would freeze well.) You might want to halve this recipe. Serve with salad and crusty bread.

Provided by dicentra

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons butter
1 1/2 cups finely chopped onions
4 garlic cloves, minced
1 teaspoon dill
2 teaspoons basil
1 1/2 lbs tofu, cut into 1-inch cubes
2 teaspoons soy sauce
4 cups sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon cayenne
3 quarts water
1 lb dry fettuccine (try the spinach kind)
1 cup sour cream (or plain yogurt)
1/2 cup finely chopped fresh parsley
2 teaspoons poppy seeds

Steps:

Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
Add soy sauce and stir. Add mushrooms salt and cayenne.
Lower heat and cook another 5 minutes.
Add sour cream and parsley to mushrooms. Mix well.
Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
Cook 5-10 minutes. Pour onto noodles and toss.

Nutrition Facts : Calories 540.8, Fat 23.6, SaturatedFat 10.9, Cholesterol 103.8, Sodium 450.6, Carbohydrate 63.8, Fiber 4.3, Sugar 6.3, Protein 21.8

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