Reviewed: Nov. 15, 2009

I read a few reviews that said the cottage cheese makes it an unpleasant texture. I didnt want it to turn out yucky so I played it safe and made it more traditionally. I didnt have sour cream, so I used milk and vegetable boullion instead of broth and cream. After sauteing the veggies, I added about 2 cups of milk and a boullion cube. I then simmered it down for about 15-20 mins. When it was almost done I dissolved 2 tbsp of flour in 1/3 cup milk (so it didnt get chunky) and then stirred it in to thicken the sauce. It turned out great!

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MonicaG

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Jul. 29, 2009

First recipe I've ever followed on this site. I'm not a food connoisseur, in fact I have little experience when it comes to cooking, but this looked easy enough and I had all of the ingredients. I followed the main recipe but used olive oil and didn't use the cottage cheese, and it turned out a little too watery, so maybe I'll add the cottage cheese next time. Was good though.

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bbardlbradd

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Reviewed: Jul. 26, 2009

I think maybe some of the problems people had was not frying the tofu well enough... that would eliminate the water issue. I kept the frying heat pretty high until the tofu was lightly browned but not dried out. I also put tomato paste in with the cheese/sour cream mixture for a bit of extra kick. This recipe has potential - it's a good update on a classic dish. YAY

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Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 3, 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

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Stephersnees

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

my family loved this...I made a few adjustments but over all it was great :)

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monica

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Reviewed: Mar. 24, 2009

the flavors in this were excellent! I too doubled the dill and soy sauce. I also ran the cottage cheese, cream and onions/garlic through the food processor to have a smoother sauce. Be really careful to heat the mixture just through or it will do funky things. I also added some peas which improved the aesthetics.

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Libby

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

Delicious! Stroganoff is one thing I've missed since becoming vegetarian. Thanks for the recipe.I will be making this one again!

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traveling1

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Reviewed: Dec. 7, 2008

My husband and I absolutely loved this recipe!! The only changes I made were that I only used 1 block of tofu and I eliminated the cottage cheese and used fat free sour cream instead. It was wonderful!

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MARCIWISH

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Reviewed: Aug. 27, 2008

i really enjoyed this recipe. i used herb firm tofu and added a small can of cream of mushroom soup to give it more flavour. you can keep adding more sour cream until it suits your tastes.

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sarah

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Reviewed: Aug. 25, 2008

This was an easy and healthy way to get the taste of stroganoff. Even my meat-loving husband enjoyed it. While I did not enjoy the texture of the cottage cheese, I think I would use ricotta next time to alleviate this. Thank you for sharing. :-)

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Kayti Swineford

Cooking Level: Intermediate

Home Town: Melrose, New Mexico, USA

Living In: Hampton, Virginia, USA

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Reviewed: Aug. 12, 2008

There was a lot of preparation that went into this recipe and like the other reviews said, it was lacking a little bit in flavor. I wish I had listened and added more garlic or other herbs, but overall it was pretty good. I may try to make it again

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: Jun. 15, 2008

This was pretty good. I used ricotta cheese and sour cream instead of cottage cheese as a previous reviewer recommended, but I thought the texture of the ricotta cheese was grainy and unpleasant in this dish. I can't imagine the texture of cottage cheese would be any better. Next time I'll probably just use sour cream. I also thought that the dill was a really odd flavor combination with this dish; it was somewhat overpowering. I would go easy on it if you use it at all.

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christbot

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Reviewed: May 11, 2008

As it stands it was average. Nice. It's 3 star and that is the rating I gave it here. The changes I made which make it a 5 star for us was simple. First I used good quality portabellos. Next I used House brand Steak Tofu which I froze and pressed well before browning. I lost the oil and pammed the skillet very well. I did add a couple tsp of water when I added the onion and garlic together to the tofu. Softened then added the mushrooms. I did not remove the tofu at any time. I also didn't have to add any more water. Oil would work just fine with this. I added 2 tbsp nutritional yeast [NOT Brewers yeast no matter what anyone tells you ok?] and I used Braggs which is a 'soy sauce' that is very low in sodium which allowed me to up the amount of soy. Without Bragg it would have been way too salty with the increase. I used 2 tbsp in the mushroom part. I used another 2 tbsp mixed in with the cottage cheese mix to which I also added the nutritional yeast. I also added several turns of fresh ground melenge pepper. Oh and I used Tofu noodles instead of Egg Noodles because the other half can't have eggs unless it is whites. I added the tofu noodles well drained and rinsed several times with the cottage cheese mix and folded gently.

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philocrates

Living In: Yellowknife, Yukon, Canada

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Reviewed: Feb. 7, 2008

This recipe was good, but a little too much tofu for me. Next time, I will make two adjustments -- 1 package of tofu instead of two and more soy sauce (really wonderful flavor).

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jgregory

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Reviewed: Feb. 2, 2008

Good - it actually tastes like real stroganoff.

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UNALASKA2

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Reviewed: Jan. 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.

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bunyud

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

This was pretty good, but maybe missing something? Perhaps I'll use more onion, garlic, salt, pepper and soy sauce next time. I really liked the dill, and I think I would like a more instense flavor over all. Definately worth making if you like stroganoff but want it meatless; like I mentioned, I would amp up the flavor a bit more. Will make again.

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*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

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Reviewed: Jan. 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.

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 15, 2008

A good recipe but I think the soya sauce overpowers the flavor. Will use less next time,

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DianaElena

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 26, 2007

This recipe is great as is! We make this often as a standard and it's wonderful and more healthy than typical stroganoff.

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Kimby

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