Vegan Stroganoff AKA Ribbon Noodles with a Creamy Vegetable Sauce

Tofu Sour Cream
12.3oz tetra box soft tofu
1/2 cup olive oil

Makes 1 1/2 cups.

Creamy Vegetable Sauce
1 tablespoon margarine
1 medium size onion, finely chopped
8 oz mushrooms, finely sliced (I used 4 oz white mushrooms)
1 1/2 cups vegetable broth
2 tablespoons unbleached flour
1/2 cup vegan sour cream
1 teaspoon yellow mustard
salt and pepper to taste
10 oz ribbon noodles (I used spinach ribbon noodles)

Melt margarine over medium heat and saute the onions for 5 minutes or until soft and translucent. Add mushrooms and saute stirring for five minutes more.
Reduce heat to medium low, blend in 2 Tbsp. of flour and cook stirring for 2 minutes. Raise heat to medium high and add the broth and cook stirring constantly until thick and smooth-3-5 minutes.
Stir in sour cream, salt, pepper, and mustard.
Stir adequate portion onto serving of noodles.

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