Turkey Tofu Stroganoff

• 16 ounces lean ground turkey (99% Lean)
• 12 ounces tofu
• 6 garlic cloves
• 1 carrot
• 1 cup celery
• 1 cup pea pods
• 1 red pepper
• 1 yellow pepper
• 3 cups red cabbage
• 1 cup spinach
• 1 (8 ounce) package mushrooms
• 1/2 cup fat-free chicken broth
• 1/2 cup white wine
• 3 cups nonfat yogurt (plain)
• 1 (8 ounce) package egg noodles
• 1 1/2 teaspoons salt (lemon pepper)
• 1 teaspoon sodium-free seasoning
• 1/2 teaspoon curry powder (hot)
• 1/4 teaspoon paprika

1. Slice garlic very thin, shred carrot, celery against the grain of the stalk and cook turkey meat on medium heat in large skillet for 5 minutes. Cut pea pods in half, chop cabbage and slice peppers. Add to turkey along with chicken broth, seasonings and white wine. Simmer for 5 minutes more. Slice and chop tofu and spinach and slice mushrooms. Add to the skillet and simmer 2 minutes longer. Just prior to serving add three cups of plain, fat-free yogurt heating through. Serve over egg noodles. Enjoy!

lean ground turkey, garlic, carrot, celery, pods, red pepper, yellow pepper, red cabbage, spinach, mushrooms, chicken broth, white wine, nonfat yogurt, egg noodles, salt, seasoning, curry powder, paprika

Taken from www.food.com/recipe/turkey-tofu-stroganoff-471015 (may not work)