Tofu Stroganoff

Ingredients

• Egg noodles

  Dry, enriched

  16 oz or 454g

• Tofu

  Extra firm, prepared with nigari

  24 oz or 680g

• Onions

  Raw

  2 medium or 220g

• Dill

  Fresh

  1 tbsp or 0.6g

• Mushrooms

  White, raw

  4 cup, pieces or slices or 280g

• Cottage cheese

  Lowfat, 1% milkfat

  12 oz or 339g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. Cook the egg noodles according to package directions.
2. Drain and dice the tofu, then press dry with paper towels. Slice the onions and mushrooms, mince the garlic, and chop the fresh dill.
3. Heat olive oil in a skillet over medium heat. Sauté the tofu for 5 minutes on each side until lightly browned, then set aside. Add onions to the skillet and cook until tender. Mix in mushrooms, garlic, and soy sauce, cooking until heated through.
4. In a bowl, combine cottage cheese, sour cream, and dill. Stir this mixture into the skillet. Return the tofu to the skillet and continue cooking until heated through.
5. Serve the tofu mixture over the cooked noodles and enjoy!