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A friend of mine reminded me tofu had no taste of it's own and therefore tended to take on the taste of whatever it was blended with. So, after experimenting a bit, this one is for those who have been missing the traditional tuna casserole using real pasta and who don't like the taste of cauliflower. I think you'll be amazed as to how much it tastes like the real thing!
1 6 oz. Can of good quality tuna packed in oil
1 14 oz. Block of Extra-Firm tofu
1/4 Cup sliced green onions
2 Large eggs, beaten
1/4 Cup l/2 & 1/2
2 Cups shredded cheese, plus
1/4 Cup shredded cheese
1/4 Tesp. Dill weed (optional)
Garlic salt to taste(preferably Lawry's)and fresh ground pepper.
How To Prepare:
Preheat oven to 350.
Well drain tuna and tofu. Spray Pam into 9x9 pan. Place tofu block in pan and break up into small pieces with a fork. Mix eggs, cream, onions and seasonings in a separate bowl and pour over tofu. Add tuna, 2 cups of shredded cheese and mix well. Top with remaining cheese. Bake at 350 for 35-40 mins.
Number of Servings:
4 Large servings
Carbs per serving - include all nutritional information if known: