Tofu Shirataki Primavera

The bandwagon of House Foods Tofu Shirataki noodles is pretty big. Are you on it? With a Weight Watchers points plus value of just 1 point for a 12 oz. package of springy, yummy noodles, I never get a craving for pasta that derails my diet. I just keep a stash of noodles in the fridge for those times, and I can adapt any recipe (marinara, alfredo, or primavera) to suit my needs.

The national availability of Tofu Shirataki noodles seems a little patchy, but they are carried at Ralphs in California and are similar to Miracle Noodles (but healthier in that they have nutritional value). I questioned someone from Miracle Noodles about what they were made of when I was at Kosherfest, and they couldn't or wouldn't tell me what was actually in them. I decided not to buy them as I am not interested in eating something that is nothing more than, say, edible styrofoam.

I get Tofu Shirataki at Glatt Express in Teaneck. They are housed in the refrigerated tofu section, and are a combination of tofu and an asian yam. I find them filling and I enjoy their springy texture, which does take a little getting used to. I'm not gonna lie; The mouth feel is a little different from regular pasta, but I really like it. Possibly even more than regular pasta!

To prepare the noodles, drain the pasta and rinse off the stinky tofu smell in a colander. Then heat it for a couple of minutes. Three minutes in a microwave or a quick parboil works fine. Don't forget to redrain the pasta very well after heating, even in a microwave. Patting the pasta dry with a paper towel helps sauce adhere to it a little better.

To make primavera, I add roasted vegetables (a winter melange of brussel sprouts, asparagus, carmelized onions and sun-dried tomatoes are pictured), and I often add leftover cubed chicken and wilted red cabbage or kale to up the protein and/or fiber content. To sauce it, I combine 2 tsp olive oil with 1 tsp minced garlic, fresh herbs, salt, freshly ground pepper and a dash of rice vinegar or fresh lemon juice.

To make a low-fat alfredo-like sauce, I combine 2 tbsp of plain fat-free Greek yogurt (I heart Chobani), with 1/2 tsp granulated garlic, 1/2 tsp kosher salt, pepper to taste, one tbsp of granulated parmesan cheese and 1 tbsp of shredded mozzarella.