Tofu Stroganoff

Tofu Stroganoff

67 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Jeri Roth Lande
Recipe by  Jeri Roth Lande

“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

Adjust Servings

Original recipe yields 8 servings

Directions

  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 (67)

Rate This Recipe
bunyud
87

bunyud

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.

BOURGOIN911
26

BOURGOIN911

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

Joyousfreee
20

Joyousfreee

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 42.1 g
  • 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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