Stroganoff Tofu

Southern.Crockpot's picture

Jan. 18, 2012


Tofu 1 Pound
Vegetable oil 1 Tablespoon
Sliced fresh mushrooms 3 Cup (48 tbs)
Garlic 1 Clove (5 gm) , crushed
All purpose flour 2 Tablespoon
Chicken flavored bouillon granules 1 1/2 Teaspoon
Dried chervil 1/2 Teaspoon (whole)
Pepper 1/4 Teaspoon
Skim milk 3/4 Cup (12 tbs)
Plain low fat yogurt 8 Ounce (1 carton)
Cooked spinach noodles 3 Cup (48 tbs) (hot)
Tomato 1/2 , sliced
Hard cooked egg 1/2 , sliced
Fresh dill 1 Tablespoon



1) Using several layers of cheesecloth or paper towel, wrap up the tofu and lightly press out all excess liquid.

2) Remove the cloth and cut tofu into 3/4-inch cubes.


3) In a skillet, heat the oil and saute the tofu for 3 to 4 minutes.

4) Add in the mushrooms and garlic and saute for 2 to 3 minutes.

5) Remove and keep aside.

6) Combine the flour, bouillon granules, chervil, and pepper and gradually add in the milk, stirring till well mixed.

7) Add in the milk mix to the skillet and allow to boil.

8) Cook for 1 minute, stirring constantly.

9) Add the yogurt into the milk mix.

10) Add in the sauteed ingredients and heat without allowing to boil.


11) Add the mix over the spinach noodles.

12) Garnish with tomato slices, egg slices, and dill.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 229Calories from Fat 56

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 60 mg2.5%

Total Carbohydrates 32 g10.7%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet