Tofu Mock Recipes...

Ok I made up the recipe for the Tuna Tofu Casserole based on the recipe I got for the Mock Mac&Cheese


Tuna Tofu Casserole
14oz Extra Firm Tofu
2 cans tuna (6oz)
Cream of Mushroom Soup
1 cup milk
1/2 cup egg beaters (or 2 eggs)
2 cups frozen peas
8oz cheddar cheese (2 cups shredded)

Drain tofu with use a fork to break it up, drain and add tuna, add remaining ingredients (reserving 1/4 cup cheese for the top).  Spread in pam sprayed 8x8 baking dish.  Top with remaining 1/4 cup cheese.  Baked 350 over for 30-40 minutes or until it is bubbly and lightly browned on the top.  Cut into 8 squares.

It actually tastes like Tuna Noodle Casserole (without the noodles of course)!!  Are you a Tofu girl?

Mock Mac&Cheese
14oz extra firm tofu
1/2 cup egg beaters
2 cups shredded cheese
1/4 cup half & half

Fork tofu, add remaining ingredients (reserving 1/4 cup cheese for the top).  Spread in pam sprayed 8x8 baking dish.  Top with remaining 1/4 cup cheese.  Baked 350 over for 30-40 minutes or until it is bubbly and lightly browned on the top.  Cut into 8 squares.

I was just thinking about making this for dinner tonight.  I like tofu - but not really a pea girl.  I wonder how it would taste with broccoli or spinach???  I may just have to play with this one. 

Thanks for sharing!

- Patty

You know I "normally" don't do peas either well haven't for YEARS but when I was thinking of Tuna Noodle Casserole that's what my mom always put in it.  I was thinking broccoli too, so I say go for broccoli and let me know =)

Well there's a memory...  my Mom used to make creamed tuna on toast.  She used to put peas in it, too. 

I'll let you know what I end up doing and how it turns out.

Thanks so much Ms Shell, I just took the mac out and letting the tuna brown a bit more. I can't wait to try them. I split my tofu and halved the recipes so I could do both. My freezer has some tasty treats heading its way.

Ohhhhh! Yummy! Thank you for sharing! I looooove Tofu!

Hi MsShell... 

I made it for dinner tonight and it was very yummy.  Thanks for sharing.

Here's how I made it.  I also calculated the nutritional information.

Tofu Tuna & Broccoli Casserole
1 - 14 oz package of Firm Tofu
2 - 6 oz cans albacore tuna packed in water
1 can Campbells Reduced Fat Cream of Mushroom Soup
1 cup - 1% milk
2 eggs
1 - 8 oz bag of shredded 2% sharp cheddar cheese
1 - 16 oz bag of frozen chopped broccoli
Salt and Pepper to taste

Drain tofu and break up with fork in large bowl.  Drain tuna, add to tofu and flake.  Add remaining ingredients (reserving 1/4 cup cheese for top) and mix well.  Spread in a 9 X 13 pan lightly sprayed with cooking spray.  Bake at 375 for 40 - 45 minutes or until bubbly and lightly brown.  Serves 8.

Here's the nutritional information based on my recipe.  Since everyone's portions are at different levels - here it for the entire recipe and based on 8 portions.

Entire Recipe
Calories:  1830
Carbs: 58
Fat: 106
Protein: 180

Per Serving, Based on 8 Servings
Calories:  229
Carbs:  7
Fat: 13
Protein: 23

 

 

 

 

Just an idea for those who don't like peas. You can use edamame instead--they look kinda like peas, but taste different than peas, but still have a nice texture (IMO anyway). They also add yet another source of protein to the dish.

Good idea...   I love edamame! 

Edamame is a regular snack of mine - I think it will work well in this recipe.

- Patty

 

Ohh the edamame sounds PERFECT...thanks for the idea Cindy =)