Tuna Tofu Casserole
Feel free to use your favorite type of shredded cheese in this recipe. If you find the total amount of ingredients too large to manage in your wok or skillet, feel free to use only 3 eggs and reduce the tofu to 3 ounces. Use only ¼ cup milk combined with 2 tablespoons cream of mushroom soup.
INGREDIENTS | SERVES 2 to 4
- 2 cups macaroni
- 1 tablespoon butter or margarine
- 6 ounces medium-firm tofu, drained
- 1½ teaspoons fresh parsley, chopped
- 4 large eggs
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 4 ounces drained tuna
- ½ cup milk
- ¼ cup cream of mushroom soup
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1 onion, chopped
- ¾ cup shredded cheese
- 2 tablespoons soy sauce, optional
Cook the macaroni according to the package directions. Drain the macaroni and stir in the butter or margarine.
Mash the tofu in a bowl, mixing in the fresh parsley. In a large bowl, lightly beat the eggs, stirring in the salt and black pepper.
Combine the cooked macaroni with the mashed tofu, eggs, and the tuna. Combine the milk with the cream of mushroom soup in a bowl. Set aside.
Heat a heavy skillet over medium-high heat until it is nearly smoking. Add the oil, moving the skillet so that the oil covers the bottom of the pan. Add the garlic and the onion. Stir-fry for about 2 minutes, until the onion begins to soften.
Add the tuna/egg/tofu mixture. Stir-fry for about 3–4 minutes, until it begins to turn brown and the eggs are cooked.
Add the milk and mushroom soup mixture. Bring to a boil. Stir-fry for 1 minute, then add the shredded cheese and stir-fry for another minute. Stir in the soy sauce if desired.
Why Is It Important to Drain Tofu?
Think of tofu as a large white sponge. Draining the tofu (also called pressing the tofu) removes all the water, leaving it free to soak up the flavors of the food it is cooked with. Stir-fries made with tofu that has been drained before cooking have a much fuller flavor.
