Tofu Stroganoff

Tofu Stroganoff

70
Jeri Roth Lande 1

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

Ingredients

45 m {{adjustedServings}} servings 356 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.
  2. 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.
  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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Reviews

70
  1. 96 Ratings

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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 sautee...

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 aske...

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 crea...