Vegetarian Stroganoff

    (98)
    45 min

    A vegetarian take on Stroganoff that uses tofu. It's quick, filling and easy to make for any night of the week.


    102 people made this

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook egg noodles according to packet instructions; drain.
    2. 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.
    3. 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.
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    Reviews & ratings
    Average global rating:
    (98)

    Reviews in English (77)

    0

    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

    by
    94

    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)

    by
    27

    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)

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