Baked Tofu and Noodle Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 145.9
  • Total Fat: 2.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 289.9 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.1 g

View full nutritional breakdown of Baked Tofu and Noodle Casserole calories by ingredient
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Gotta love the versatile tofu ;) Gotta love the versatile tofu ;)
Number of Servings: 10


    * 4-cups cooked whole wheat noodles, extra wide or rotini
    * 16-oz baked tofu, diced
    * 10-oz package of frozen peas and carrots (broccoli is very good as well)
    * 2-cans of 98% fat free cream of mushroom or cream of celery soup, condensed (1-can of each is lovely)
    * 1-cup skim milk
    * 1/2-teaspoon black pepper
    * 1/2-teaspoon salt
    * 1/2-teaspoon garlic powder
    * 1/2-teaspoon onion powder
    * 1/2-teaspoon sage
    * 1/2-cup bread crumbs

    HINT: You can replace the tofu with reconstituted flavored TVPs, veggie crumbles, etcs.... use your imagination!


(1) Preheat oven to 350-degrees and spray a large casserole dish with cooking spray.
(2) Combine all ingredients, except bread crumbs, in a bowl and mix well.
(3) Pour into your casserole dish and sprinkle the bread crumbs on top.
(4) Bake for about 45-minutes, or until nice and bubbly and bread crumbs are browned.


YIELDS: Ten 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user PRETTY_FLUFFY.

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