With more of us falling prey to Celiac disease or simply choosing to eat gluten free, finding alternatives to wheat-based starches is critical. A wide variety of pastas have emerged lately to meet this demand. A great example is Tofu Shirataki, a pasta alternative made with a tofu and Konnyaku (Asian yam) flour blend.
Besides avoiding allergens, Shirataki's unique blend of Konnyaku and soybeans yields superior health benefits. Soy protein is one of few derived from plants that provide all essential amino acids needed to be a complete meat substitute. The starchy root of the Konnyaku, long considered medicinal in Asian cultures, acts as a glue holding together the soy and other ingredients into the shape of pasta.
Unlike conventional pasta, these tofu Shirataki noodles come packed in a liquid pouch, and per serving are twenty calories, three grams of carbs, as well as free from cholesterol, sugar, dairy, and gluten, while also vegan and kosher certified. They come in a variety of shapes including, macaroni, spaghetti, fettuccine and angel-hair.
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