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Tofu Stroganoff Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz.) package uncooked egg noodles (I use whole wheat)
2 (12 oz.) packages extra-firm tofu, drained, pressed to remove extra moisture, and diced
1 tbsp. vegetable oil
2 onions, thinly sliced
1 (12 oz.) container cottage cheese
2 tbsp. sour cream
1/2 tsp. dill weed
8 oz. mushrooms, sliced (optional)
1 tsp. garlic, minced
2 tbsp. soy sauce
Directions:
Directions:
1. Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8-10 minutes, until al dente, and drain.

2. Meanwhile, heat the oil in a skillet over medium heat, and saute tofu for 5 minutes on each side, until lightly browned. Set aside. Place the onion in the skillet and cook until tender. Mix in mushrooms (if using), garlic, and soy sauce. Cook until heated through.

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.

 

 

 

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