• 1 lb of tofu
  • 4 Tbs. oil for sautéing
  • ¼ cup soy sauce
  • 2 cups of diced onion
  • 1 lb of mushrooms, sliced
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 10 oz wide or medium noodles
  • 2 cups veggie broth
  • 2 Tbs dijon mustard
  • ¼ to ½ cup of sour cream


  1. Drain and press tofu. Cut into 1-inch cubes.
  2. Sauté tofu in about 2 Tbs. of oil until browned. Add soy sauce. Set aside.
  3. Sauté onion in the remaining oil until soft. Add mushrooms. Continue cooking until mushrooms are tender.
  4. Melt butter in a medium-sized saucepan. Add the flour and stir until well blended. Whisk in the veggie broth. Cook until the sauce thickens, about 5 – 10 minutes.
  5. While the sauce is thickening, cook noodles according package directions. Drain.
  6. After the sauce has thickened, add the tofu, veggies, and Dijon mustard. Stir in the sour cream, but do not boil the sauce. Serve with noodles.


  • Sauce can also be served over rice or potatoes.