Ingredients
- 1 square of firm tofu-drained shopping list
- 1 8 ounce package mushrooms-sliced or quartered shopping list
- 1 small onion-chopped shopping list
- 3 cloves garlic chopped shopping list
- 1/4 cup water shopping list
- 2 1/2 cups fat free half-n-half shopping list
- Few dashes low sodium soy sauce shopping list
- 1/3 cup plain yogurt shopping list
- 2 veggie bouillon cubes shopping list
- pepper, salt, dried or fresh rosemary shopping list
- 1/4 cup shredded mozzarella shopping list
- 1 package wheat egg noodles, par boiled and drained shopping list
How to make it
- Drain tofu-I wrap in paper towels and press with glass of water or bowl, I change the towels a few times-dice into largish cubes
- Chop onions and garlic
- Add water and bouillon cubes to large skillet, bring to boil
- Add onions and garlic, reduce to simmer-simmer until just tender
- Add shrooms-stir until tender
- Add half-n-half-bring to boil, reduce, add soy sauce for taste and color
- Let simmer for 2-3 minutes
- Add yogurt and cheese, stir mixture, add seasonings
- Add par-boiled noodles, bring mixture up to gently boil, reduce until heated through.
People Who Like This Dish 2
- chefmeow Garland, TX
- grumblebee Victoria, Canada
- tomkitten FL
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The Rating
Reviewed by 2 people-
This sounds great! Thanks for posting. :)
grumblebee
in victoria loved it
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" It was excellent "