Low-Carb Tofu Pesto Shirataki

Is one of your dreams to enjoy a big plate of noodles without guilt? This low-carb recipe may make it possible. Using NutriNoodles Shirataki Pasta, it has only a few carbs from the tofu. It is packed with flavor from pesto, and is rich in protein and healthy fats.

The more common way to drain tofu is to press it with paper towels, then repeat until the liquid is gone. An easier and more effective way is to freeze it. That’s right! Open the package, drain the liquid, and freeze the tofu overnight. Then boil water and place the tofu in the boiling water for about 10 minutes. Like magic, the tofu will be dried and ready to use!

This recipe includes homemade pesto, but you can use store bought pesto. Then you can save the rest for other pasta dishes, meatballs, wraps on low-carb wraps or tortillas, green salads, or egg or tuna salad. You can even blend it into hummus!

This recipe can be a meal on its own, or you can serve it over a vegetable such as cooked spinach. It works well with tofu, shrimp, tilapia, or chicken, too. 

Recipe for Low-Carb Tofu Pesto Shirataki

Serves 2

Ingredients:

• 4 cups of chopped basil leaves
• ½ cup of extra-virgin olive oil
• ¼ cup toasted pine nuts or walnuts
• 2 cloves of garlic
• ¼ teaspoon of sea salt
• ¼ cup of shredded parmesan cheese
• 1 package of NutriNoodles Shirataki Noodles
• 6 ounces firm or extra firm tofu
• salt and pepper to taste
• 1 tablespoon of extra virgin olive oil
• 2 tablespoons of grated parmesan cheese
• Fresh basil leaves to garnish

Instructions

1. Drain the tofu by freezing and boiling it (details above). Cut it into about 20 cubes.
2. Toss the tofu with salt and pepper.
3. Heat olive oil in a skillet and add the tofu. Cook, turning occasionally, for about 8 minutes.
4. Prepare the noodles according to the package directions. Drain thoroughly.
5. Add the noodles and 2 tablespoons of pesto to the pan and toss well.
6. Serve the noodles with parmesan cheese and fresh basil.