pasta - Tofu Stroganoff

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Like anyone needs another recipe for sour cream, I'll send the authors' next-

 

 

* Exported from MasterCook *

 

Tofu Stroganoff

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces firm tofu -- mashed

1 1/2 cups Tofu Sour Cream

1/4 cup dry sherry

2 tablespoons soy sauce

1/4 teaspoon black pepper

1 tablespoon fresh parsley sprigs -- minced

2 teaspoons thyme

8 ounces wide egg noodles

2 tablespoons olive oil

1 red bell pepper -- finely chopped

4 cups button mushrooms -- sliced

1/2 cup scallions -- chopped

paprika, for garnish

 

In a blender, combine the Tofu Sour Cream, tofu, sherry, soy sauce, and pepper.

Process until smooth. Stir in the parsley and thyme, and set aside.

 

Bring a large pot of water to a boil. Add the noodles, mixing occasionally.

Cook until tender.

 

Meanwhile, in a frying pan, saute the bell pepper in oil until tender. Add the

mushrooms and scallions, stirring occasionally, for about 10 minutes or until

the mushrooms are softened.

 

Reduce the heat, and add the Tofu Sour Cream mixture. Stir gently until the

mixture is heated through.

 

When the noodles are done, drain well. Spoon them onto individual serving

plates, and top with the stroganoff mixture.

 

Description:

" With its creamy sauce, brimming with mushrooms and tofu, this

delicious dish gives you another excuse to enjoy lots of noodles. "

 

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Per Serving (excluding unknown items): 135 Calories; 8g Fat (58.5% calories from

fat); 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 524mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0