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.