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

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Ingredients

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

Directions

  • 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; 12.3 g total fat; 49 mg cholesterol; 416 mg sodium. 42.1 g carbohydrates; 21.5 g protein; Full Nutrition


Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2008
Changed a few things to make this better (for us) and the changes are what makes it 5 stars--as it is written and prepared would only give it 3.5 or 4 stars. First diced the onions and sauteed the onions and garlic in extra virgin olive oil instead of vegetable oil until browned and very tender then added some beef boullion/base to give it a beef flavor and then added the mushrooms and tofu cubes after they were cooked used 12 ounces fat-free sour cream with the fresh dill as we didn't like how the cottage cheese didn't result in as creamy a sauce. Because we used the beef/boullion/soup base we left out the soy sauce. We also used whole wheat wide noodles. Read More
(97)

Most helpful critical review

Rating: 1 stars
04/07/2009
I love stroganoff and thought making it with tofu would be awesome. I read all the reviews before deciding on this recipe. I did not stray from the original recipe. I am not an inexperienced cook. What I ended up with was a glob of goo. I have never been upset when a recipe does not turn out the way I imagined but I have also never had such a failed recipe. I'm posting a picture hopefully you'll be able to see what made us throw this away. I can't believe I wasted money on this Read More
(3)
99 Ratings
  • 5 star values: 30
  • 4 star values: 38
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 8
Rating: 5 stars
01/28/2008
Changed a few things to make this better (for us) and the changes are what makes it 5 stars--as it is written and prepared would only give it 3.5 or 4 stars. First diced the onions and sauteed the onions and garlic in extra virgin olive oil instead of vegetable oil until browned and very tender then added some beef boullion/base to give it a beef flavor and then added the mushrooms and tofu cubes after they were cooked used 12 ounces fat-free sour cream with the fresh dill as we didn't like how the cottage cheese didn't result in as creamy a sauce. Because we used the beef/boullion/soup base we left out the soy sauce. We also used whole wheat wide noodles. Read More
(97)
Rating: 5 stars
05/12/2006
I changed this recipie to suit my family I added a lot more mushrooms and used a little cream and ricotta cheese instead of cottage cheese. I also used more garlic. My family loved it! They asked me to make it again soon Read More
(28)
Rating: 4 stars
01/24/2008
We all rated this a 4 good but not great. I made the following changes: only 1 pkg tofu (which still fed 4) whole wheat noodles lowfat ricotta for cottage cheese nonfat yougurt for sour cream and only 1 T soy sauce. It was simple to make but the tofu took longer to brown than I expected - start it a few minutes BEFORE you put the water on to boil for the noodles. My noodles were done way before the rest of the dish. Read More
(20)
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Rating: 4 stars
02/05/2006
This was a really tasty way to make stroganoff minus ground beef. I made it for my boyfriend and even though he isn't the biggest fan of tofu he loved it! I did make some minor adjustments to the recipe because I didn't have cottage cheese on hand. I used ricotta cheese and extra sour cream with about a 1/4 cup of milk. I did add a little more soy sauce than the recipe called for. Just an fyi- make sure to put butter on your egg noodles after you drain them so they don't stick. I forgot and had clumps of noodles.:) I would make this again and try it with the cottage cheese. Read More
(15)
Rating: 5 stars
06/26/2007
My young family loves this dish even the 3 year old. I used whole wheat noodles. I used about 1/2 cup sour creme because we did not have cottage cheese. I had basil on hand so I used that instead of dill. It is the soy sauce that gives it the good flavor. Read More
(11)
Rating: 4 stars
10/21/2004
Very tasty recipe. The dill adds a nice flavour. I added extra sour cream and also added a small amount of tomato paste to the sour cream/cottage cheese mix for extra flavour. Read More
(7)
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Rating: 5 stars
05/03/2006
I used all sour cream and lots of dried dill. Also about 4 big cloves of garlic. It was scrumptious and we fought over the leftovers! Read More
(6)
Rating: 3 stars
06/17/2011
Too bland for my taste. I suggest doubling or tripling amount of onions garlic dill & soy sauce. Read More
(6)
Rating: 4 stars
09/28/2006
The flavor was very good and tasty. I converted the ingredients to a 2 people meal instead of 4. I followed all steps in recipe. The only down side that I find is that it came out very dry. I am definitly making it again but this time I will add more sour cream or cottage cheese. Read More
(6)