This Tofu Pesto Shirataki is a filling, plant-based, protein-packed meal that’s also low carb and full of flavor!
April is Soyfoods Month and as it comes to a close, I’m excited to share this Tofu Pesto Shirataki recipe with you. Would you love to enjoy a satisfying dish with the pasta portion containing only 10-20 calories per serving? Who wouldn’t? Enter Shirataki noodles.
There are several varieties of these super low-calorie noodles, each made from different ingredients. Shirataki, meaning “white waterfall” in Japanese, is a traditional Japanese noodle made with an Asian Yam called Konjac, or Konnyaku. Tofu Shirataki combines tofu with traditional Shirataki. If you have never prepared Shirataki, it’s pre-cooked. You just drain the water out of the package, rinse, microwave briefly and pat the noodles dry. Now you are ready to add them to any dish.
I’ve been playing around with tofu A LOT lately and it’s honestly something I neglected to incorporate into recipes until recently. I have seen the light! I can’t believe how many different kinds of dishes can be made with tofu! For more ideas and info, check out my Join the Tofu Revolution blog post.
This Tofu Pesto Shirataki is low in calories and carbs, yet high in protein. The entire meal packs 22 grams of plant-based protein, 6 grams of fiber and only 10 grams of carbohydrates for 340 calories. It’s perfect for Meatless Monday too! Even hubby liked it and asked for more 🙂
This Tofu Pesto Shirataki is a filling, low carb, plant-based, protein-packed meal! http://wp.me/p4LsrV-wE Click To Tweet
Disclosure: I have consulted with House Foods Tofu, however, this is NOT a sponsored post and I was NOT compensated.
- 6 ounces firm or extra firm tofu
- salt and pepper to taste
- 2 teaspoons extra virgin olive oil
- 1 bag of tofu Shirataki noodles- fettuccine style
- 1 Tablespoon pesto (like the kind by Trader Joe's)
- 1 Tablespoon Parmesan cheese
- parsley or basil to garnish
- Drain tofu and press with paper towels or a tofu press until liquid is removed. Cut into approximately 16 cubes and blot dry again with paper towels.
- Salt and pepper top and bottom sides of tofu cubes.
- Heat a saute pan and add olive oil.
- Saute tofu pieces, turning every 2 minutes until sautéed on 3 or 4 sides.
- Meanwhile, drain Shirataki noodles and prepare them according to the package directions. Dry thoroughly.
- When tofu is done, add noodles and pesto to the pan, stir and heat through.
- Plate the meal and garnish with Parmesan cheese and parsley or basil.
For more recipes containing soyfoods, check out these links:
Banana Fudge Vegan Ice Cream