Monday, June 21, 2010

Tofu & Mushroom Stroganoff

1 (16 ounce) package uncooked noodles

2 (12 ounce) packages extra-firm tofu, drained and cut into medium-sized pieces

1 tablespoon olive oil

2 onions, sliced thin

1/2 cup vegan sour cream

12 ounces mushrooms, sliced

1 teaspoon garlic, minced

2 tablespoons low sodium soy sauce (more to taste)

Bring a large pot of water to a boil. Place noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.

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 and caramelized. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.

Stir the sour cream into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.


  1. Ooo, I've been wanting to make this for a while!

  2. This is soo delicious and definitely one of our favorites! I hope you enjoy it! :)

  3. Ok..I'm moving in and you can cook for me!!! or you move here and cook for me:) either way it all involves YOU cooking for me:D


  4. Fi - you got a deal! As long as I get to cuddle with Willow! :)

  5. have her regardless;) she'll love you up or anyone for that matter real good:)

  6. Marci~ I made the recipe the other night and it was really SUPER good...well minus the tofu that is..I like tofu in scrambled tofu and some Asian recipes but for some reason it didn't work for me in this recipe..However since I really liked the rest of the recipe I'll just double up the mushrooms next time and omit the tofu...

    Thanks for a great recipe!!!

  7. Glad you liked it Fi! I LOVE the tofu in this, so everyone is different. :) Kenny loves the mushrooms the best, so it works out great for us! LOL

  8. LOL I knew I was like Kenny is some ways:D

    P.S. can you update your blogroll with my new blog information..Pretty please with veggies on top;)

  9. Absolutely!! Doing it right now!