Tofu Stroganoff

Entree Ingredients (Two Servings)

     1 box Annie’s Stroganoff
     1 qt. water (to cook noodles)
     ¼ tsp. oil
     2 TB Earth Balance
     ¾ cup water
     Lightly steamed sliced carrots
     Lightly steamed broccoli
     Sliced Tofu (Firm)
     1 TB tamari sauce
     2 TB oil


Open box and remove seasoning packet.
Boil water and add noodles.
Cook noodles 8 min. or until al dente.
Remove from heat and drain.
Run cool water over noodles and drain again.
Add a couple drops of oil and mix to keep noodles from sticking together.

Sauce: Open sauce packet and blend with ¾ cup water and Earth Balance in saucepan.
     Heat and stir until it thickens.
     Remove from heat and pour into small glass container.

Tofu: Slice Tofu and add tamari to saucepan.
     On medium heat, coat tofu with tamari on both sides and heat until tamari has evaporated.
     Add oil and stir fry until lightly brown.

Arrange noodles and vegetables in casserole dish.
Add tofu to top of noodles.
Drizzle some stroganoff sauce over noodles and tofu.

Save rest of Stroganoff sauce to add to dish when ready to serve.

Serve: Heat for 1-2 minutes, add extra Stroganoff sauce to taste and serve.

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