If you are of a certain age, you may remember the classic tuna, pasta and canned mushroom soup tuna casserole. It was the ultimate comfort food.
Today’s tuna casserole substitutes fresh mushrooms and fresh pasta, plus it is non-dairy.
- 2 Tablespoons Earth Balance or butter
- 8 oz. white mushrooms, sliced
- 12.3 oz pack Mori-nu or other soft tofu, drained
- 1 to 2 Tablespoons soy sauce
- 1/4 cup minced onion
- 2 cans tuna (7 oz size), drained
- 8 oz frozen peas
- 9 oz fresh fettuccine pasta (find in the refrigerated section of the grocery store)
1. Melt the Earth Balance or butter in a skillet over medium-low heat. Add the mushrooms and saute until they are brown and soft.
2. In a food processor or blender, add the tofu, soy sauce, onions, mushrooms and the accumulated liquids from cooking. Blend until very smooth. Add up to 1 Tablespoon more soy sauce to taste.
3. Return the blended sauce to the skillet with a spatula. Add the tuna, stir and keep the sauce warm on low heat.
4. In the mean time fill an appropriately-sized pot with the amount of water suggested on the package for the fresh pasta, or approximately 1 1/2 quarts. Bring to boil. Add the frozen peas and bring back to a boil. Immediately add the fresh pasta and cook as per the package instructions.
5. Drain the cooked peas and pasta. Place in a deep serving bowl and pour the warmed sauce over. Stir together and serve promptly.
May be refrigerated and re-heated.
Want less soy? Add another 4 to 6 ounces of mushrooms and substitute 1 cup of chicken broth for the tofu. The sauce will not be quite as creamy.