Tofu Stroganoff

Method3 steps · about 40 min

1. 1

   Step 1: 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.

   Cook Egg Noodles · 10 minUses 1 (16 ounce) package uncooked egg noodles · water, enough to boil noodles

2. 2

   Step 2: Heat the oil (1 tablespoon) in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions (2) in the skillet, and cook until tender. Mix in mushrooms (8 ounces), garlic (1 teaspoon), and soy sauce (2 tablespoons), and cook until heated through.

   Uses 2 (12 ounce) packages extra-firm tofu, drained and diced · 1 tablespoon vegetable oil · 2 onions, sliced · 8 ounces mushrooms, sliced · 1 teaspoon garlic, minced · 2 tablespoons soy sauce

3. 3

   Step 3: In a bowl, mix the cottage cheese (12 ounces), sour cream (2 tablespoons), and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.

   Uses 12 ounces cottage cheese · 2 tablespoons sour cream · 1 sprig fresh dill weed, chopped · cooked drained egg noodles · browned tofu · mushroom-onion mixture