Vegetarian Stroganoff

This clean vegetarian spin on the traditional beef stroganoff packs all the delicious flavors without the poor ingredients that pack fat, calories, sodium, and preservatives into the dish.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. extra-virgin olive oil
  • 2 packages (14 oz.) extra-firm tofu, crumbled
  • 1 yellow onion, minced
  • 1 cup sliced mushrooms
  • 1 tsp. garlic powder
  • 2 Tbsp. low-sodium soy sauce
  • 1 container (12 oz.) nonfat cottage cheese
  • 2 Tbsp. plain low-fat Greek-style yogurt
  • 16 oz. 100% whole-wheat noodles, cooked
  • 2 tsp. cracked black pepper


  • Prepare a large skillet with olive oil and place over medium heat.
  • Sauté tofu crumbles and onion in the olive oil for 7 minutes, or until cooked through. Add the mushrooms, garlic powder, and soy sauce, and combine well. Stir in the cottage cheese and Greek-style yogurt, until the ingredients form a thick sauce. Remove from the heat.
  • In a large bowl, combine the cooked noodles, tofu mixture, and pepper. Blend well. Serve immediately.