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Tofu Fettuccini


  • 6 ounces medium spinach noodles
  • 1 cup chopped green pepper
  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1 cup evaporated milk
  • 2 teaspoons granulated chicken bouillon
  • 2 pounds frozen tofu, thawed, rinsed andcut into 1/2-inch cubes*
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup melted butter
  • 1/2 cup grated Parmesan cheese


  1. Prepare noodles according to package instructions.
  2. While noodles cook, sauté green pepper in 2 tablespoons butter in a skillet for 2 minutes. Add the mushrooms and sauté 2 to 3 minutes.
  3. Stir in milk, chicken, bouillon (dry) and the tofu. Cook until all liquid is absorbed. Remove from heat. Add the hot drained noodles. Add to this mixture the 1/4 cup melted butter, grated Parmesan cheese, salt and pepper. Toss and serve immediately.

* To freeze tofu, use original container and freeze 1 week or more. This changes tofu's texture from creamy to crumbly. Thaw at room temperature 8 to 12 hours or boil in water 30 minutes. Then take it out of original container and place on a towel to squeeze all the excess water out of it.

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