Recipe: Tofu Stroganoff (using yogurt)

TOFU STROGANOFF

1 (10 1/2 ounce) package firm tofu
Vegetable cooking spray
2 teaspoons olive oil
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
2 cloves garlic, crushed
2 tablespoons all-purpose flour
1 teaspoon chicken-flavored bouillon granules
1/4 teaspoon ground black pepper
3/4 cup fat free milk
3/4 cup plain fat free yogurt
3 cups hot cooked spinach egg noodles (for serving)
2 tablespoons minced fresh parsley (for garnish)

Wrap tofu in several layers of cheesecloth or paper towels; press lightly to remove excess moisture. Remove cheesecloth and cut tofu into 1/2-inch cubes; set aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add tofu; saute 4 minutes. Remove from skillet; set aside.

Add mushrooms, carrot, and garlic to skillet; saute until vegetables are crisp tender. Remove from skillet; set aside.

Combine flour, bouillon granules, and black pepper, stirring until well blended. Gradually add milk, stirring until smooth. Add milk mixture to skillet bring to a boil. Cook 1 minute, stirring constantly. Stir in yogurt, tofu, and vegetable mixture. Cook over low heat until thoroughly heated (do not boil).

Serve over hot cooked noodles. Sprinkle with parsley.

Makes 6 servings
From: SueA, CA