Ingredients
12 oz whole-wheat egg noodles
Olive oil cooking spray
1 medium yellow onion, thinly sliced
4 oz white mushrooms, thinly sliced
8 oz portobello mushrooms, thinly sliced
1 clove garlic, minced
14 oz medium-firm tofu, pureed in blender or food processor
8 oz low-fat sour cream
8 oz low-sodium beef stock
1 tbsp unsalted tomato paste
1/2 tsp Cajun seasoning
Sea salt and fresh ground black pepper, to taste
1 tsp dried dill
Preparation
1.Cook noodles according to package directions. Drain and set aside. 2.Heat a large nonstick or cast-iron skillet over high for 1 minute. 3.Reduce heat to medium-low, mist with cooking spray and add onion. Sauté for about 8 minutes or until caramelized. Add white and portobello mushrooms and garlic. Mist with cooking spray, if needed, and saute until cooked, about 5 more minutes. 4.Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper. 5.Pour mushroom sauce over cooked noodles. Serve topped with dill.
