Mushroom Tofu Stroganoff

By Bostoncook

Ingredients

• 4 tbsp butter
• 1 1/2 cups chopped onion
• 4 cloves garlic, minced
• 1 tsp dill
• 2 tsp basil
• 1 1/2 lbs tofu, in 1" cubes
• 2 tsp soy sauce
• 4 cups sliced mushrooms
• 1/2 tsp salt
• 1/4 tsp cayenne
• 3 quarts water
• 1 lb fettucine
• 1 cup sour cream
• 1/2 cup parsley
• 2 tsp poppy seeds

Details

Servings 6

Preparation

Step 1

1. Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.

2. After 5 minutes add the tofu and continue to cook until tofu is nicely browned. Add soy sauce and stir. Add mushrooms salt and cayenne. Lower heat and cook another 5 minutes.

3. Add sour cream and parsley to mushrooms. Mix well. Melt remaining 2 tbls butter in saucepan and add the poppy seeds. Cook 5-10 minutes. Pour onto noodles and toss.

Delicious!!! Just fabulous - definite repeat. Served over egg noodles. Didn't bother with sautéing the poppy seeds - just tossed the noodles in a bit of butter and some poppy seeds and served the stroganoff on top.