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."
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Ingredients

45 m servings 356 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

70
  1. 96 Ratings

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Most helpful positive review

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...

Most helpful critical review

Too bland for my taste. I suggest doubling or tripling amount of onions, garlic, dill & soy sauce.

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...

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 t...

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 in...

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.

Too bland for my taste. I suggest doubling or tripling amount of onions, garlic, dill & soy sauce.

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...

I used all sour cream, and lots of dried dill. Also about 4 big cloves of garlic. It was scrumptious and we fought over the leftovers!