This isn't your Mum's Tuna Casserole! This delicious vegan Tuna Casserole is packed with seafood flavor, and has the creamy comforting appeal of the original, but with some extra fresh bursts of flavor that will make this classic dish a new favorite again.
If you grew up in the the 70's or 80's in Australia (or the USA), then the classic tuna noodle casserole was probably a staple of your childhood. It was the casserole some of us loved to hate, or if you were like me, only liked it when it was baked with a crunchy top. Don't worry, this Vegan Tuna Casserole (or as I like to call it Tu-naaa or Tu-No casserole) is packed with all the comforting flavors of the original, but made vegan and also, more flavorful and delicious as wel
If you're after more comforting vegan casseroles, try my Gnocchi Broccoli Bake, or if you're just after an old classic that's been made vegan, my favourite Lentil Bolognese is always a good idea. Or if the idea of a vegan tuna dish has taken your fancy, you could also try my Chickpea 'Tuna' Sandwich filling.
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🐟Ingredients
Here are the ingredients you'll need to make this plant-based tuna casserole!
- Smoked Tofu- I use grated smoked tofu to replace the can of tuna usually used in this casserole. Grating the firm smoked tofu gives it a shredded texture, and I like the subtle smoky flavor that the smoked version of tofu adds. If you have found a plant-based tuna you like, you could sub it here for the tofu)
- Oat Milk (or other unsweetened non-dairy milk such as soy milk or almond milk)- to make the creamy sauce
- All Purpose Flour/Plain Flour- this makes part of the roux for the creamy sauce.
- Olive Oil: Use olive oil to replace butter for making the sauce and to scrunch into the panko breadcrumbs. You can also choose vegan butter if you wish.
- Nori Sheets: Nori is the seaweed wrapping used to make sushi. It gets crumbled or cut up here to make a lovely seafood flavor. You could also choose kelp powder.
- Dried Dill: or fresh dill. This adds to the seafood vibe of the dish. You could also add a shake of old bay seasoning.
- Capers: Add a lovely tang that helps create the flavor that's reminiscent of the sea.
- Sea Salt and Cracked Black Pepper: to season the dish
- Nutritional Yeast: This replaces parmesan cheese. I like to add it for depth of flavor to the creamy sauce.
- Garlic Powder: I find garlic powder is best used in this dish rather than fresh.
- Shell Pasta Noodles: Choose a short pasta for this bake. I love shell pasta as they catch the grated tofu and sauce in their little shell cavities. Also shells were what we used when growing up for Tuna Noodle!
- Frozen or Fresh Peas or Corn: I prefer green peas, my brother liked corn. We squabbled about what was best. You do what you like! You can also use canned corn or peas if you like.
- Vegan Cheese (I forgot to add this to the photo!)- I like to mix some into the pasta before baking as well as sprinkling over the top.
- Panko Bread Crumbs: for the essential crunchy topping for the tuna noodle casserole.
See recipe card for quantities.
👩🍳Instructions
Use these step by step instructions to guide you through the steps for making this vegan casserole!
1. Grate a block of smoked tofu.
2. Crumble or cut up a sheet of nori seaweed into little pieces. At the same time, boil the pasta according to packet directions but stop cooking 3 mins before directions (so not fully cooked through)
3-6. Make a white sauce (roux) for the creamy base of the casserole by gently heating the olive oil over medium heat and toasting the flour. Whisk the plant-milk in until you have a thin sauce. Add seasonings.
7. Add the grated tofu to the white sauce, along with nutritional yeast and capers.
8. Mix the sauce in with the not-quite cooked pasta and peas. Add more vegan cheese if you like,.
9 & 10. Mix the panko in with a little olive oil.
11 & 12. Pour the pasta mixture into a casserole, then sprinkle more cheese and the panko breadcrumbs on the top of the casserole.
Bake at 180C/356F for 15 minutes or until golden brown on top.
Hint: The pasta is best not quite cooked through before mixing in with the other ingredients. It will finish cooking in the sauce in the oven.
🌶️Substitutions & Variations
Here are some simple swaps you can make to customize this recipe.
- Potato Chips- go full nostalgia by crumbling up a small bag of plain potato chips (crisps in the UK) and using in place of the panko breadcrumbs for the ultimate crunchy topping.
- Vegan Tuna - You can use your favourite brand of vegan tuna (Omni and Loma Linda both make a version, plus new companies seem to come out all the time with versions of canned tuna, some of which are definitely nicer than others!)
- Gluten Free- replace the flour used in the sauce with corn starch to make the roux. You might need to add more plant-milk. Then choose your favourite gluten-free pasta and the potato chip option (or gluten-free breadcrumbs) for the topping.
- Spicy- Add a dash of your favourite hot-sauce to the roux or some chilli flakes to taste.
- Other Veggies-choose which ever other veggies to add in to your own taste. Chopped up green beans, carrots or bell peppers are all good options.
🔪Equipment
You'll need a grater to grate the tofu, two pots and a casserole dish that can be used in the oven to make this dish.
🫙Storage
Any leftovers of the vegan tunahhh casserole can be stored in an airtight container in the fridge for up to 5 days. Reheat to serve, or just eat out of the container, I won't tell!
Top tip
Scrunching a little olive oil through panko breadcrumbs before adding to the top of a casserole makes sure they end up a lovely golden colour.
❓FAQ
No, eating any fish is not vegan, as fish are classed as animals. You can however find some delicious substitutes for eating fish.
More Cozy Vegan Casseroles
Looking for more cozy casserole bakes? Try these!
Salads
Try a fresh salad with this hearty casserole!
📖 Recipe
Vegan Tuna Casserole (Tu-no Noodle)
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 450 g (1 lb) shell pasta (or other small pasta shape)
- 35 g (¼ cup) plain flour
- 60 ml (¼ cup) olive oil
- 500 ml (2 cups) plant milk (unsweetened oat or soya is best)
- 1 teaspoon garlic powder
- 1 teaspoon dried dill (or fresh)
- 225 g smoked tofu (about 1 block)
- 1 sheet (1 tablespoon) nori
- 2 tablespoon capers
- 2 tablespoon (1 tablespoon) nutritional yeast
- 50 g frozen green peas (optional! Or use other veggies.)
- 50 g grated vegan cheese
- Salt and pepper to taste
For the crunchy topping *Optional
- 2 tablespoon (2 tablespoon) grated vegan cheese
- 50 g (⅔ cups) panko breadcrumbs
- 1 teaspoon olive oil
Instructions
Prepare the pasta, tofu and nori
- Boil the pasta according to packet instructions but don't fully cook.450 g shell pasta
- Grate the smoked tofu.225 g smoked tofu
- Crumble or finely chop the nori sheet1 sheet nori
Make the creamy sauce
- In a sauce pan, gently heat the oil and add the flour60 ml olive oil, 35 g plain flour
- Stir the flour until it starts to colour a soft brown. This prevents the sauce tasting 'floury'
- Add the plant milk bit by bit, whisking all the time to prevent lumps forming500 ml plant milk
- Once a smooth sauce is achieved, whisk in the nori, nutritional yeast and garlic powder and dill (if using), plus season with salt and pepper.1 teaspoon garlic powder, 1 teaspoon dried dill, 1 sheet nori, 2 tablespoon nutritional yeast, Salt and pepper to taste
- Add the grated tofu and capers to the sauce.225 g smoked tofu, 2 tablespoon capers
To make the crunchy topping *OPTIONAL
- Mix together the panko, a little olive oil and seasonings. Mix to cover all the panko in a little oil. This ensures it browns nicely.2 tablespoon grated vegan cheese, 50 g panko breadcrumbs, 1 teaspoon olive oil
To assemble the casserole
- Mix the pasta with the peas, capers and some of the cheese.450 g shell pasta, 50 g frozen green peas, 50 g grated vegan cheese
- Pour everything into a casserole dish
- Sprinkle over the panko mixture and the vegan cheese if using.50 g panko breadcrumbs
- Bake in a moderate (180°C/Gas Mark 4/350°F) oven for 15-20 minutes until bubbling and golden.
- Serve immediately
Notes
- Potato Chips- go full nostalgia by crumbling up a small bag of plain potato chips (crisps in the UK) and using in place of the panko breadcrumbs for the ultimate crunchy topping.
- Vegan Tuna - You can use your favourite brand of vegan tuna (Omni and Loma Linda both make a version, plus new companies seem to come out all the time with versions of canned tuna, some of which are definitely nicer than others!)
- Gluten Free- replace the flour used in the sauce with corn starch to make the roux. You might need to add more plant-milk. Then choose your favourite gluten-free pasta and the potato chip option (or gluten-free breadcrumbs) for the topping.
- Spicy- Add a dash of your favourite hot-sauce to the roux or some chilli flakes to taste.
- Other Veggies-choose which ever other veggies to add in to your own taste. Chopped up green beans, carrots or bell peppers are all good options
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