Low-Fat and Meatless Gourmet - Tofu Stroganoff

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* Exported from MasterCook *

 

Tofu Stroganoff

 

Recipe By :The Meatless Gourmet by Bobbie Hinman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu -- cut into 2 x 1/2 x 1/2-inch strips,

drained slightly on towels

1 teaspoon vegetable oil

2 cups sliced mushrooms

1 cup onion -- sliced vertically into thin slivers

3 cloves garlic -- finely chopped

3 tablespoons all-purpose flour

1 1/2 teaspoons dill weed

1 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1/16 teaspoon ground nutmeg

1 cup Vegetable Broth, or 1 cup water plus 1

teaspoon Vegetable Broth Mix

1/4 cup dry white wine

1/2 cup plain nonfat or lowfat yogurt (Lowfat

yogurt makes a slightly creamier sauce)

 

Heat a large nonstick skillet over medium heat. Add tofu strips and cook,

turning tofu carefully, until brown on all sides. Remove tofu from skillet,

place in a bowl, and cover to keep warm.

Add oil to skillet. Add mushrooms, onion, and garlic. Cook, stirring

frequently, until onion is tender, about 4 minutes. Combine flour and spices

and sprinkle over mushroom mixture. Add broth, a few tablespoons at a time,

stirring constantly and mixing well after each addition. Stir in wine. When

mixture is hot and bubbly, stir in tofu and yogurt. Heat through but do not

boil. Serve over noodles.

 

Description:

" My version uses tofu and yogurt in place of beef and sour cream. "

 

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Per serving: 159 Calories (kcal); 7g Total Fat; (36% calories from fat); 11g

Protein; 14g Carbohydrate; 0mg Cholesterol; 147mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

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