Reviewed: May 17, 2012

I didn't use the cottage cheese and doubled the liquids and spices. I am wondering how others had so much, even too much liquid at the end. I would have liked more actually. All in all very good just need to tweek it for more sauce. Thanks for posting this!

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Reviewer:

Maili

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Houma, Louisiana, USA

Reviewed: May 11, 2012

Yummy!! Everyone loved it and it's surprising how much it tastes like beef stroganof! Great flavor, thanks for a fantastic vegetarian recipe!!

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Reviewer:

JosieLLL

Cooking Level: Expert

Home Town: Uncasville, Connecticut, USA

Living In: Lemoore, California, USA

Reviewed: Apr. 29, 2012

I am so sorry. I tried the recipe as is, and it was just not to my liking. I tried "spicing" it up a bit, using the different variations suggested by others, and it just wouldn't work. I certainly appreciate the effort the cook made to make a different dish with tofu. It was just very bland and just not tasty. I'm so sorry!

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Reviewer:

kikhola13

Reviewed: Apr. 26, 2012

this was suprisingly good. i changed a few things, first i mixed together cottage cheese and 8 oz of cream cheese, beat together with a little milk. also, twice as much soy sauce, and a handful of fresh parsley into the mix. delicious

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Reviewer:

ehansen

Reviewed: Apr. 22, 2012

Guys, if you are ending up with a watery mess, you must remember to press your tofu!! This was a pretty decent meal. I only used one package of tofu. I am not a fan of cottage cheese so I also used ricotta instead. The soy sauce gave this the flavor that it needed, but if you are not a vegetarian, I would recommend adding a little beef bouillon for that extra depth. I was going to rate this 3 stars, pretty average, but since my husband loved this dish I bumped it up to 4. He has never given a big thumbs up to a vegetarian dish before! Thanks for sharing!

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Reviewer:

theparsley

Reviewed: Apr. 13, 2012

I have made this a couple times. I have never followed the recipe exactly but it is an easy and yummy way to cook tofu and mushrooms and use up cottage cheese! I am only cooking for one so I make modifications that way. Instead of sour cream I use plain nonfat greek yogurt

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Reviewer:

Cjankes

Reviewed: Feb. 9, 2012

Recipe needs tweeking. Key to a non-goo texture is browning the tofu well on all sides and not over-stirring the stroganoff while it cooks. I used only sour cream, no beef stock but a dash of worchestershire sauce which lends a 'meaty' flavour to a recipe. There's the bones of a good recipe but as reviewers indicate, everyone will probably have their own 'take'.

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Reviewer:

Lesley Carol

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Oct. 4, 2011

5 stars with adjustments. I read comments, added more soy sauce AND, 1/4 cup of red wine, 1 TBSP of Worcestershire Sauce and a squirt of yellow mustard. (my dads old recipe) i halved this recipe, but kept the full amount of mushrooms (big fan). Turned out a little runny and i kept adding cottage cheese and sour cream until i thickened it up a bit with whole wheat flour. very excellent meatless recipe!

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Reviewer:

kickuphigh

Reviewed: Jun. 29, 2011

I have been looking for more ways to incorporate tofu into our diet since three of us don't eat meat or poultry. We really enjoyed this recipe almost exactly the way it was written. I used whole wheat noodles. I also only used one package of tofu diced up. We will definitely be using this recipe again.

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