Photo: Sherman Kwan
Tofu Stroganoff
10 ingredients
15 min + 30 min
8 servings
openrecipes
"This is a creamy tofu and mushroom stroganoff that our whole family likes. It's quick to make for a weeknight dinner."
Estimated Nutrition (whole recipe, rough)
547
Calories
47g
Protein
29g
Fat
27g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package uncooked egg noodles
- 2 (12 ounce) packages extra-firm tofu, drained and diced
- 1 tablespoon vegetable oil
- 2 onions, sliced
- 1 (12 ounce) container cottage cheese
- 2 tablespoons sour cream
- 1 sprig fresh dill weed, chopped
- 8 ounces mushrooms, sliced
- 1 teaspoon garlic, minced
- 2 tablespoons soy sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes