Tofu Stroganoff

• 1 (10 1/2 oz.) pkg. firm tofu vegetable cooking spray
• 2 tsp. olive oil
• 2 c. sliced fresh mushrooms
• 1/2 c. shredded carrot
• 2 cloves garlic, crushed
• 2 Tbsp. all-purpose flour
• 1 tsp. chicken flavored bouillon granules
• 1/4 tsp. pepper
• 3/4 c. skim milk
• 3/4 c. plain nonfat yogurt
• 3 c. hot cooked spinach
• egg noodles, cooked without salt or fat
• 2 Tbsp. minced fresh parsley

1. Wrap tofu in several layers of cheesecloth or paper towels. Press lightly to remove excess moisture.
2. Remove cheesecloth.
3. Cut tofu into 1/2-inch cubes.
4. Set aside.
5. Coat a large nonstick skillet with cooking spray.
6. Add oil.
7. Place over medium-high heat until hot.
8. Add tofu.
9. Saute 4 minutes.
10. Remove from skillet and set aside.

firm tofu, olive oil, mushrooms, carrot, garlic, flour, chicken flavored bouillon granules, pepper, milk, nonfat yogurt, egg noodles, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577002 (may not work)