Tofu Shirataki Fettuccine Tuna Casserole Recipes

"TOFU NOODLE" TUNA CASSEROLE

Steps:

• Drain tofu noodles. Using a scissors, cut them into 1-2" pieces. Parboil for 2-3 minutes to remove the "Shirataki" aroma from the noodles.
• Preheat oven to 375°F Spray a small casserole dish with non-stick cooking spray. Mix the noodles, soup, tuna, peas, and seasonings together in the dish. Add breadcrumbs to top if using, and sprinkle with a bit more black pepper.
• Bake, uncovered, for about 30 minutes, until casserole is hot and bubbly.
• If you are adding cheese to the top, sprinkle it on about 20 minutes into baking.

TOFU SHIRATAKI TUNA NOODLE CASSEROLE

Steps:

• Open the tofu shirataki noodle packages and drain using a strainer. Rinse under cold water for about 10 seconds, to remove plant root odor.
• In a pan over high heat, add extra virgin olive oil, garlic, carrots and zucchini and cook for 4 minutes, until vegetables have begun to soften but still yield a crunch.
• Add mushrooms and green peas and cook for 4-5 minutes, until vegetables are tender, mushrooms should be slightly golden brown.
• Add cream of mushroom soup, soy sauce and sriracha sauce an stir well until all the vegetables are coated.
• Add tuna and tofu shirataki noodles, and tossed until the noodles are coated. Turn the heat off.
• Season with salt and pepper and serve immediately.

TUNA PAD THAI

Steps:

• Use a strainer to drain and rinse shirataki noodles well. Pat dry. In a large microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit and set aside.
• To make the sauce, in a small bowl, combine ketchup, lime juice, preserves, peanuts, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside.
• Spray a wok or large skillet with nonstick spray and bring to medium-high heat on the stove. Add egg substitute and scramble until fully cooked, about 2 minutes. Transfer to a bowl and set aside.
• Remove wok/skillet from heat (if needed, clean it once cooled), re-spray, and return to medium-high heat. Add tuna and season with salt and black pepper. Add broccoli, bean sprouts, scallion pieces, and 2 tablespoons water. Stirring occasionally, cook broccoli is tender, about 4 minutes.

SHIRATAKI NOODLE FETTUCCINE ALFREDO

Steps:

• Drain tofu noodles. Using a scissors, cut them into 3-4" pieces. Parboil for 2-3 minutes to remove the "Shirataki" aroma from the noodles.
• Combine ricotta, cream cheese, half and half, margarine, parmesan, salt and pepper and mix slightly.
• Spray treat a small non-stick skillet with cooking spray. Over medium heat, add the garlic and saute for 2-3 minutes, until it becomes fragrant.
• Add the tofu noodles and heat through, stirring. Add pre-cooked meat or veggie here, if desired, and heat through.
• Reduce heat to low-medium. Make a reservoir in the center of the pan with the noodles surrounding. Add the sauce mixture and let it soften. Mix it up and stir it into the noodles.
• Heat through and serve!

TUNA CASSEROLE WITH SHIRATAKI NOODLES

Steps:

• Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
• Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
• While mushrooms are cooking, drain and rinse noodles; set aside.
• Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
• Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.