Ingredients

4 Tbsp. butter (I used just a little olive oil) 1 1/2 cups finely chopped onion 4 cloves garlic, minced (that jarred stuff is really great) 1 tsp.dried dill weed (I had some fresh) 2 tsp. basil 1 1/2 pounds of tofu (drained, pressed and cut into 1' cubes) 2 Tbsp. tamari (only thing I didn't have) 4 tightly packed cups of mushrooms (about 1/4' slices.....I used 2 large portabellas) 1/2 tsp. salt 1/4 tsp. cayenne pepper 1 pound of curly noodles (I used rainbow bows) sour cream (I used the sealed carton type of soft tofu, and beat it with my mixer) 1/2 cup finely chopped fresh parsley (I used dried) 2 tsp. poppy seeds (I didn't use these) Melt 2 Tbsp. butter in a wok or large, deep cast iron fry pan and saute the onions, garlic, dill weed, and basil. After 5 minutes, add tofu and continue cooking on medium heat, stirring gently occasionally, until tofu browns nicely. Add tamari and stir. Then add mushrooms , salt , and cayenne. Lower heat, stir, and cook another 5 minutes. Remove from heat. Bring water to boil in a 4 quart pot. Cook noodles until tender but not mushy. Drain and return to pot. Toss with 1 Tbsp. of butter to prevent sticking. Add 1 cup sour cream and parsley to mushroom mix and mix well. Melt remaining 2 Tbsp. butter in saucepan and add poppy seeds. Cook 5- 10 minutes. Pour onto noodles and toss. Serve noodles with stroganoff on top and dollop of sour cream as garnish. 4 Servings. Note: I had mixed the mushrooms, tofu mix and the beat tofu all together

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