Things You'll Need:
- Ingredients
- 12 ounces wide egg noodles
- 19 ounces firm tofu
- 2 green onions (finely chopped)
- 5 garlic cloves (finely chopped)
- 1 1/2 cups vegetable broth (can substitute with chicken broth)
- 1 1/2 cups margarine
- 1/2 teaspoon tabasco sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon Worchester sauce
- 4 tablespoons all-purpose flour
- 8 ounces white button mushrooms (sliced)
- 1/3 cup sour cream
- 1/3 cup your favorite white wine (I use Pinot Blanc)
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Step 1
1. Cook pasta as directed on package.
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Step 2
2. Place tofu in a skillet. Cook tofu over medium-high heat on each side for 5-10 minutes or until golden brown. Take tofu off heat. Slice tofu into desired bite sizes.
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Step 3
3. In a skillet, put margarine, mushrooms, green onions and garlic. Cook over medium-high heat, stirring until margarine is melted. Reduce heat to medium-low. Cover and simmer for 15 minutes or until mushrooms give off their liquid and are tender, stirring occasionally.
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Step 4
4. In a small bowl, pour vegetable broth. Add the flour and mix well, dissolving the flour. Add salt, worchester sauce, tabasco, and pepper.
Pour the vegetable broth mix into the skillet and stir. Add the tofu to the skillet, continue stirring. -
Step 5
5. Add white wine to the skillet. Stir. Turn heat off. Add the sour cream and stir it well in the skillet.
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Step 6
6. Place pasta over plate. Spoon the tofu and mushroom sauce from the skillet over the pasta. Serve hot.
Comments
oopsydaisy3 said
on 4/1/2009 Could you modify the recipe to specify vegetarian worcestershire sauce? The regular worcestershire sauce contains anchovies.Coming and Goinghttp://jenesaisrein.blogspot.com
vikki9 said
on 10/21/2008 A healthy twist on an old recipe. Many thanks.