Recently, on my quest to change my eating habits and chose more options that are better for my body than for just my flavor palette, I decided to search out a recipe which includes Tofu in the mix.  There are two main types of Tofu, soft or silken and firm or regular Tofu.  Having had the Miso Soup at many of my favorite Asian restaurants and not minding the flavor (granted, I still have a little issue with the texture) I decided to seek out a new dish to try out my new-found “we’ll give this a try” item.

So what is Tofu?  Tofu a/k/a Bean Curd which is said to have originated in China created from soybeans, water and a coagulating element or curdling element.  Well known for its ability to absorb flavors in cooking like spices and marinades.  One of the most popular sources of protein for practicing vegetarians, Tofu can contain up to 10 grams of protein per half-cup.  Said to be very low in calories and very little fat.

On my new-found adventure in cooking, I sought out the newly popular Tofu Noodles called Tofu Shirataki which are low in carbohydrates and calories and happen to be Gluten free, Kosher Certified and Vegan!  A line of this product is available through House Foods.  They offer four variations of noodles which include, Maccaroni, Fettuccine, Angel Hair and Spaghetti.  So off to I went in search of my new “noodle” friend to make my own variation of a dish I love Spaghetti.

Fresh Tomato Basil “Pasta” Not! Recipe

  • 1 Package Tofu Shirataki Noodles (prepared according to directions)
  • 2 Large Ripe Roma Tomatoes, diced
  • 4-5 Fresh Basil leaves, diced
  • 2-3 Garlic cloves, minced
  • 1/8 cup Extra Virgin Olive Oil
  • Kosher Salt
  • Fresh Cracked Pepper

In a sauté pan, combine extra virgin olive oil and garlic and sweat garlic for about 2-3 minutes.  Next add the tomatoes, fresh basil and salt and pepper (to taste) and let cook on medium low to medium for 10 minutes.  Once the tomatoes begin to break down a bit add in your Shirataki Noodles and turn to low and toss to combine flavors.  I opted for the lower calorie version, but you can add fresh grated parmesan to the top and serve.  I paired my dinner with my version of a “mocktail” of 1 part Crystal Light Fruit Punch and 1 part Perrier Sparkling water (net 5 Calories)

Nutrition – 242 Calories, 12 g Carbs, 22 g Fat, 2 g Protein

Also, if this variation is too light on flavors for you, you can also use your favorite spaghetti sauce and just substitute the pasta noodles with the Tofu Shirataki Noodles.

Bottom line, conscience healthy eating is all about what you make it.  Whether you are looking for low-calorie, low-fat or low carb, it is up to you to search out alternative ingredients to make your food choices work for you.  Also, making meals ahead are a great way to eliminate last-minute poor choices and fast food options.

2 thoughts on “Tofu Who? . . . . “I’m not eating that” – You may be pleasantly surprised

  1. You mentioned the texture of tofu – I’ve found that if you freeze extra firm tofu and then cook later, (after thawing overnight in the fridge,) that the tofu has a meatier texture than if you just cooked it straight from the package.
    It also seems to absorb marinades and sauce flavors better too!

  2. Thank you Leah! Suggestions from seasoned TOFU users are always welcome. I am new to the concept so I’m still learning about it.

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