Rating: 4 stars
101 Ratings
  • 5 star values: 31
  • 4 star values: 39
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 8

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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

356 calories; protein 21.5g; carbohydrates 42.1g; fat 12.3g; cholesterol 48.6mg; sodium 416.4mg. Full Nutrition
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