TOFU STROGANOFF
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
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
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