Tofu Stroganoff

    Tofu Stroganoff


    101 people made this

    This is a quick and filling vegetarian stroganoff that uses tofu cubes instead of beef. Easy to make a good for you!

    Serves: 8 

    • 500g egg noodles
    • 1 tablespoon vegetable oil
    • 750g extra-firm tofu, drained and diced
    • 2 onions, sliced
    • 280g mushrooms, sliced
    • 2 cloves garlic, finely chopped
    • 2 tablespoons soy sauce
    • 375g cottage cheese
    • 2 tablespoons sour cream
    • 1 sprig fresh dill, chopped

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook egg noodles according to packet instructions; drain.
    2. Heat the oil in a frying pan over medium heat, and gently fry the tofu 5 minutes on each side until lightly browned. Set aside. Place the onions in the pan 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, then stir into the pan. Return tofu to the pan, stir gently, and cook over low heat until just heated through. Serve over cooked noodles.

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    Reviews (5)


    Used different ingredients. This was a really tasty way to make stroganoff minus the meat. I made it for my boyfriend and even though he isn't the biggest fan of tofu he loved it! I did make some minor adjustments to the recipe because I didn't have cottage cheese on hand. I used ricotta cheese and extra sour cream with about a 1/4 cup of milk. I did add a little more soy sauce than the recipe called for. Just an fyi- make sure to put butter on your egg noodles after you drain them so they don't stick. I forgot and had clumps of noodles. I would make this again and try it with the cottage cheese. - 29 Sep 2008


    Altered ingredient amounts. Very tasty recipe. The dill adds a nice flavour. I added extra sour cream, and also added a small amount of tomato paste to the sour cream/cottage cheese mix for extra flavour. - 29 Sep 2008


    Used different ingredients. I changed this recipie to suit my family I added a lot more mushrooms and used a little cream and ricotta cheese instead of cottage cheese. I also used more garlic. My family loved it! They asked me to make it again soon - 29 Sep 2008

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