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 or chicken stock
•1 tbsp unsalted tomato paste
•1/2 tsp Cajun seasoning
•Sea salt & fresh ground black pepper, to taste
•1 tsp dried dill
Instructions:
1. Cook noodles according to package directions. Drain and set aside.
2. Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-low, mist with cooking spray and add onion. Saute 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 minutes.
3. Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.
4. Pour mushroom sauce over cooked noodles. Serve topped with dill.
