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Tofu Tuna Casserole Recipe
|Celery stalks||1 Large, finely chopped|
|Safflower oil||2 Teaspoon|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Dry parsley/1/4 cup chopped fresh parsley||1 Teaspoon|
|Brown rice flour||2 Teaspoon|
|Dry sherry||2 Teaspoon|
|Canned water packed tuna||7 Ounce, drained (1 Can)|
|Soft tofu||12 Ounce (1 Package)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Grated ginger||1⁄2 Teaspoon|
|Tamari sauce/Soy sauce||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Chopped stuffed olives||1⁄4 Cup (4 tbs)|
|Grated sharp cheddar cheese||1⁄2 Cup (8 tbs)|
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
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.
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.