Ingredients
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4 tablespoons butter
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4 garlic cloves, minced
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1 teaspoon dill
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2 teaspoons basil
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1 1/2 lbs tofu, cut into 1-inch cubes
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2 teaspoons soy sauce
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4 cups sliced mushrooms
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1/2 teaspoon salt
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1/4 teaspoon cayenne
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3 quarts water
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1 lb dry fettuccine (try the spinach kind)
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1 cup sour cream (or plain yogurt)
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1/2 cup finely chopped fresh parsley
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1 1/2 cups finely chopped onions
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2 teaspoons poppy seeds
Instructions
- Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
- After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
- Add soy sauce and stir. Add mushrooms salt and cayenne.
- Lower heat and cook another 5 minutes.
- Add sour cream and parsley to mushrooms. Mix well.
- Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
- Cook 5-10 minutes. Pour onto noodles and toss.