8 Servings 30 min Cook
1 Tbsp Vegetable Oil
2 Medium (2-1/2" dia) Onions
3 Oz Cottage Cheese
1 Sprig Dill
1 Tsp Garlic
2 Tbsp Soy Sauce
24 Oz Tofu
16 Oz Egg Noodles
2 Tbsp Sour Cream
2 Cup diced Mushrooms
Slice onions, chop dill, mince garlic and mushrooms, and drain tofu.
Bring a large pot of water to a boil.
Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned.
Place the onions in the skillet, and cook until tender.
Mix in mushrooms, garlic, and soy sauce, and cook until heated through.
In a bowl, mix the cottage cheese, sour cream, and dill.
Stir into the skillet.
Return tofu to skillet, and continue cooking just until heated through.
Serve over the cooked noodles.