Tofu Stroganoff

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  2 medium or 220g

• Cottage cheese

  Lowfat, 1% milkfat

  12 oz or 339g

• Dill

  Fresh

  1 sprig or 0.2g

• Garlic

  Raw

  1 tsp or 3g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Tofu

  Silken, firm, Mori-nu, soy

  24 oz or 680g

• Egg noodles

  Dry, enriched

  16 oz or 454g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Mushrooms

  Portabella, raw

  2 cup diced or 172g

Directions

1. Slice onions, chop dill, mince garlic and mushrooms, and drain tofu. 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.