About this recipe:A vegetarian take on Stroganoff that uses tofu. It's quick, filling and easy to make for any night of the week.
Jeri Roth Lande
1 (500g) packet egg noodles
1 tablespoon vegetable oil
675g (1 1/2 lb) extra-firm tofu, drained and diced
2 onions, sliced
250g (9 oz) mushrooms, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
350g (12 oz) cottage cheese
2 tablespoons soured cream
1 sprig fresh dill, chopped
Prep:15min › Cook:30min › Ready in:45min
Cook egg noodles according to packet instructions; drain.
Heat the oil in a frying pan over medium heat, and sauté the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the frying pan, and cook until tender. Mix in mushrooms, garlic and soy sauce, and cook until heated through.
In a bowl, mix the cottage cheese, soured cream and dill. Stir into the frying pan. Return tofu to frying pan, and continue cooking just until heated through. Serve over the cooked noodles.