Tofu Shirataki Pasta Salad Recipes

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TOFU SHIRATAKI PASTA SALAD



Tofu Shirataki Pasta Salad image

Make and share this Tofu Shirataki Pasta Salad recipe from Food.com.

Provided by Bella520

Categories     Lunch/Snacks

Time 7m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 10

2 ounces grilled chicken
1 ounce feta cheese (crumbled)
1 teaspoon Greek salad dressing
1 tablespoon parmesan cheese (grated)
1 (8 ounce) package tofu shirataki noodles (spaghetti or angel hair shaped, or you may use regular pasta noodles as instead)
1/2 small tomatoes, diced
onion, sliced- amount as desired
cucumber, diced- amount as desired
salt
pepper

Steps:

  • prepare noodles as directed on package (rinse, drain, boil).
  • dry noodles with a cloth or towel.
  • cut chicken into about 1/2 inch cubes.
  • add dressing, cheese, chicken, and vegetables.
  • add salt and pepper to taste preference.
  • mix, and enjoy!

Nutrition Facts : Calories 202.6, Fat 9.9, SaturatedFat 6, Cholesterol 79.3, Sodium 456.1, Carbohydrate 3.2, Fiber 0.6, Sugar 2.5, Protein 24.2

BAKED "ZITI" W/ TOFU SHIRATAKI



Baked

Quick pasta dish without the calories! Makes three huge servings if made as one-dish meal or 4-6 if served in addition to fresh bread and green salad. Uses tofu shirataki noodles to drastically cut calories. Ground beef, chicken or turkey can be subbed for the buffalo meat, ounce for ounce. *This entire dish as listed below has 917 calories, 31g of fat and 97g of protein (that's 305 calories, 10g of fat & a whopping 32g of protein per serving). Calculated using Eden organic pasta sauce and Kraft cheeses.

Provided by Brooke the Cook in

Categories     One Dish Meal

Time 55m

Yield 3 serving(s)

Number Of Ingredients 12

2 (8 ounce) packages tofu shirataki noodles, fettuccine shaped
1/2 lb ground buffalo meat
1 small onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1 (15 ounce) jar pasta sauce
1/2 teaspoon crushed red pepper flakes
1 teaspoon italian seasoning (optional)
1/2 cup 2% mozzarella cheese, shredded & divided
1/2 cup fat-free cheddar cheese, shredded & divided
1/4 cup fresh parmesan cheese, grated

Steps:

  • Preheat oven to 350ºF. Lightly grease a 8x8 (1.75qt oval is what I use) baking dish; set aside.
  • Tofu Noodles: Bring pot of water to boil, add well DRAINED tofu noodles and return to boil. Boil for two minutes and leave to drain in colander until needed. OR just rinse and drain noodles, then microwave for one minute and place in colander to drain while preparing remaining ingredients.
  • In a large saucepan over medium high heat, cook ground meat, onions, green pepper, garlic and black pepper over medium heat until meat is browned; drain fat. Add pasta sauce, crushed red pepper & Italian seasoning (if your sauce isn't seasoned enough) and cook until mixture is hot, stirring occasionally.
  • Meanwhile, cut tofu noodles into manageable pieces. Then add noodles to the sauce mixture and mix well. Stir in 1/4 cup of the Mozzarella cheese and 1/4 cup cheddar cheese, mixing until well combined.
  • Pour mixture into the prepared baking dish. Top with remaining cheeses - 1/4 cup of the mozz, 1/4 cup cheddar and 1/4 cup parmesan. Cover with foil (or lid).
  • Bake at 350ºF for 15 minutes. Remove foil/lid and bake for an additional 15 minutes until edges are bubbly. Allow to stop bubbling before serving.

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MEDITERRANEAN PASTA SALAD - THE WANDERLUST KITCHEN
Jun 7, 2016 Step #2: Place the tofu shirataki noodles into a strainer and rinse thoroughly.Transfer the noodles to a saucepan and cover with cold water. …
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4.2/5 (5)
Total Time 30 mins
Category Salad
Calories 336 per serving
  • In the bottom of a large serving bowl, make the dressing by whisking together the olive oil, red wine vinegar, salt, oregano, sugar, dried lemon peel, garlic powder, and freshly ground black pepper.
  • Place the tofu shirataki noodles into a strainer and rinse thoroughly. Transfer the noodles to a saucepan and cover with cold water. Bring the water to a boil; boil for 2-3 minutes, then drain the noodles and rinse with cold water. Use a paper towel to squeeze the noodles and absorb as much liquid as you can. Add the noodles to the serving bowl and toss well. Use kitchen shears to snip the noodles into manageable lengths.*
  • Set a grill pan over medium heat. Cut the zucchini lengthwise into quarters and rub the cut sides with olive oil. Sprinkle with salt, then transfer to the pre-heated grill pan. Grill for 2-3 minutes per side. Transfer to a cutting board and dice into bite sized pieces. Place the diced zucchini into the serving bowl with the noodles.
  • Add the tomatoes, spinach, artichoke hearts, feta cheese, and red onion to the bowl and toss well. Cover and refrigerate for 30 minutes, or until ready to serve.


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