Smoked Tofu Farfalle Casserole Recipe | Vegetarian Times Skip to main content

Smoked Tofu Farfalle Casserole

Here’s a new twist on Mom’s beloved tuna noodle casserole. We lightened the cream sauce, added lots of veggies and replaced the tuna with smoked tofu, which adds richness and depth to the flavor.



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4 tsp. olive oil
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1 small yellow bell pepper, chopped (about 1 cup)
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1 ½ cups frozen baby peas
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3 cloves garlic, minced (about 1 Tbs.)
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2 ½ tsp. minced fresh thyme
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8 oz. farfalle pasta (bows)
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1 ¾ cups low-fat milk
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3 Tbs. all-purpose flour
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3 oz. sharp Cheddar cheese, grated (about ¾ cup)
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6 oz. smoked tofu, diced
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3 Tbs. Italian-seasoned breadcrumbs


  1. Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
  2. Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
  3. Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and  stir to combine.
  4. Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

Nutrition Information: 

16 g
Total Fat: 
9 g
Saturated Fat: 
4 g
49 g
20 mg
537 mg
4 g
8 g
Serves 6

Comments on this Recipe

I made this, thinking that I wasn't going to like it, but fully trusting Vegetarian Times. I was right to trust them! It's delicious. I think I'll make it again, but next time I think I'll add some more vegetables.

Really good. I added some cayenne for a little heat.

Really like this and it was easy to make.

Made this last night, turned out well. I've noticed with VT lower calorie/lower fat recipes a little extra seasoning is needed to keep the dish from being bland. I added smoked paprika and cooked the pasta in broth instead of water for a bit of extra flavor. I wouldn't call it a sub for tuna casserole, but I would say its a pretty yummy and relatively healthy smokey macaroni and cheese dish.

Is it possible to make this without a dutch oven? Thanks!