Mushroom Tofu Stroganoff - cooking recipe

Ingredients

4 tablespoons butter
1 1/2 cups finely chopped onions
4 garlic cloves, minced
1 teaspoon dill
2 teaspoons basil
1 1/2 lbs tofu, cut into 1-inch cubes
2 teaspoons soy sauce
4 cups sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon cayenne
3 quarts water
1 lb dry fettuccine (try the spinach kind)
1 cup sour cream (or plain yogurt)
1/2 cup finely chopped fresh parsley
2 teaspoons poppy seeds

Preparation

Melt 2 tbls butter in large frying pan. Saute 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.