Vegan tofu stroganoff with egg noodles
Savor the rich flavors of a hearty Vegan Tofu Stroganoff with egg noodles, featuring a delicious blend of tofu, onions, garlic, soy sauce, and mushrooms, all topped with a touch of sour cream and fresh dill. Perfect for a comforting, plant-based meal!
- 25 May 2024
- Cook time 30 min
- Prep time 15 min
- 8 Servings
- 10 Ingredients
Vegan Tofu Stroganoff is a delicious and hearty dish that blends the rich flavors of tofu, mushrooms, onions, and creamy sauce, all over a bed of egg noodles. It's perfect for a comforting dinner and can be enjoyed by vegans and non-vegans alike. With its simple ingredients and straightforward cooking process, this dish is a great way to introduce more plant-based meals into your diet.
Ingredients:
Instructions:
- Start by draining the tofu and pat it dry with paper towels.
- Cut the tofu into 1-inch cubes and set them aside.
- In a large pot, bring water to a boil and cook the egg noodles according to the package instructions.
- Once cooked, drain and set aside.
- Heat 1 tbsp of vegetable oil in a large skillet or pan over medium heat.
- Add the finely chopped onions and sauté until they turn translucent, about 5 minutes.
- Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their juices and start to brown, about 5-7 minutes.
- Add the cubed tofu to the skillet, gently stirring to combine with the vegetables.
- Pour in the soy sauce and stir to coat the tofu and vegetables evenly.
- Reduce the heat to low, then stir in the low-fat cottage cheese and sour cream.
- Let the mixture cook for an additional 3-5 minutes, allowing the sauce to thicken up and the tofu to absorb the flavors.
- Add the cooked egg noodles to the skillet and toss to combine everything thoroughly.
- Cook for another 2-3 minutes to ensure the noodles are well coated with the sauce.
- Remove the skillet from the heat.
- Sprinkle the finely chopped dill over the stroganoff.
- Serve immediately and enjoy your hearty Vegan Tofu Stroganoff with Egg Noodles.
Tips:
- Press the tofu before cooking to remove excess moisture and help it achieve a firmer texture.
- For an extra kick of flavor, consider adding some smoked paprika or nutritional yeast to the sauce.
- If you're looking to make the dish completely vegan, substitute the egg noodles with a vegan noodle option.
- Sauté the onions until they are golden brown to bring out their natural sweetness, which will enhance the overall flavor of the dish.
- Use fresh dill to garnish the dish for a burst of freshness and color.
There you have it! Your tasty Vegan Tofu Stroganoff with egg noodles is ready to be served. This satisfying and nutritious meal is perfect for any night of the week. The combination of savory tofu, creamy sauce, and tender egg noodles will make it a favorite in your household. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 2.82g | 7% |
| Sugar 4.14g | 4% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.72g | 6% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 80mg | 14% |
| Vitamin B1 0.71mg | 60% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 180ug | 46% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 2.95mg | 3% |
| Vitamin E 0.24mg | 2% |
| Vitamin K 2.17ug | 2% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 3.43mg | 31% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 400mg | 12% |
| Selenium, Se 60ug | 105% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 1.89mg | 17% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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