Tofu Tuna Casserole Recipe


MethodMain Ingredient


 Celery stalks1 Large, finely chopped
 Safflower oil2 Teaspoon
 Thinly sliced mushrooms1 Cup (16 tbs)
 Dry parsley/1/4 cup chopped fresh parsley1 Teaspoon
 Tarragon1⁄2 Teaspoon
 Brown rice flour2 Teaspoon
 Dry sherry2 Teaspoon
 Canned water packed tuna7 Ounce, drained (1 Can)
 Soft tofu12 Ounce (1 Package)
 Plain yogurt1⁄2 Cup (8 tbs)
 Dry mustard1⁄4 Teaspoon
 Grated ginger1⁄2 Teaspoon
 Tamari sauce/Soy sauce2 Teaspoon
 Nutmeg1⁄8 Teaspoon
 Lemon juice2 Teaspoon
 Chopped stuffed olives1⁄4 Cup (4 tbs)
 Grated sharp cheddar cheese1⁄2 Cup (8 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1175 Calories from Fat 333

% Daily Value*

Total Fat 40 g61.7%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol 74.5 mg

Sodium 3410.1 mg142.1%

Total Carbohydrates 147 g49.1%

Dietary Fiber 23.1 g92.6%

Sugars 7.5 g

Protein 55 g109.7%

Vitamin A 32.4% Vitamin C 24.4%

Calcium 67.7% Iron 84%

*Based on a 2000 Calorie diet


Saute celery in the oil.
Add mushrooms, parsley, and tarragon.
Cook until moisture is absorbed.
Add flour and sherry.
Stir and cook until flour is thoroughly mixed.
Add drained tuna.
Set aside.
Blend tofu in a blender or food processor with steel blade until creamy.
Add remaining ingredients, except sugar, and continue processing.
Combine tuna mixture and tofu mixture and thoroughly blend.
Taste and adjust seasoning.
If too tart, add a little sugar.
Put mixture into a greased ovenproof casserole.
Bake at 350° 30-40 minutes, or until it looks dry and edges are slightly browned.
This is nice served with broccoli, asparagus, or a salad and hot bread.