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.
I made this recipe this recipe and it was delicious. I substituted the cottage cheese with ricotta and bought whole portebella mushrooms and sliced them. A must try recipe. - 14 Apr 2017
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. - 28 Jan 2008 (Review from Allrecipes US | Canada)
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 asked me to make it again soon - 12 May 2006 (Review from Allrecipes US | Canada)