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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1 (16 ounce) package
uncooked egg noodles
2 (12 ounce) packages
extra-firm tofu, drained and diced
1 (12 ounce) container
fresh dill weed, chopped
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.
Too bland for my taste. I suggest doubling or tripling amount of onions, garlic, dill & soy sauce.
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
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 111
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