Tofu Stroganoff

Ingredients

• 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

  Made from soy (tamari)

  2 tbsp or 36g

• 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

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Slice the onions, chop the dill, mince the garlic and mushrooms, and drain the tofu. Bring a large pot of water to a boil. Add the egg noodles and cook for 8 to 10 minutes until al dente, then drain.
2. Heat the olive oil in a skillet over medium heat. Sauté the tofu for 5 minutes on each side until lightly browned, then set aside. Add the onions to the skillet and cook until tender. Mix in the mushrooms, garlic, and soy sauce, cooking until heated through.
3. In a bowl, combine the cottage cheese, sour cream, and dill. Stir this mixture into the skillet. Return the tofu to the skillet and continue cooking until heated through. Serve over the cooked noodles.