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Tofu Shirataki Tuna Noodle Casserole

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Tofu
  • Cuisine: Japanese


This is a delicious and healthy take on tuna noodle casserole using tofu shirataki noodles topped with colorful vegetables. Sponsored by House Foods.


  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic
  • 2 carrots (chopped bite size)
  • 1 zucchini (chopped bite size)
  • 1 1/2 cup button mushrooms (chopped bite size)
  • 1/2 cup frozen peas (thawed)
  • 10.75 ounces can 98% fat free cream of mushrooms
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha sauce
  • 2 12 ounces can tuna in water (drained)
  • 2 packs House Foods Tofu Shirataki Noodles – Fettuccine Type
  • salt and pepper to taste


  1. Open the tofu shirataki noodle packages and drain using a strainer. Rinse under cold water for about 10 seconds, to remove plant root odor.
  2. 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.
  3. Add mushrooms and green peas and cook for 4-5 minutes, until vegetables are tender, mushrooms should be slightly golden brown.
  4. Add cream of mushroom soup, soy sauce and sriracha sauce an stir well until all the vegetables are coated.
  5. Add tuna and tofu shirataki noodles, and tossed until the noodles are coated. Turn the heat off.
  6. Season with salt and pepper and serve immediately.


  • Serving Size:
  • Calories: 213
  • Sugar: 3.5 g
  • Sodium: 633.2 mg
  • Fat: 8.1 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 12.3 g
  • Fiber: 4.8 g
  • Protein: 23.6 g
  • Cholesterol: 36.1 mg
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