What's New with Our Recipe!
Celebrate May and Celiac Awareness Month with Tofu Shirataki, the best gluten-free noodle substitute! From soups, salads, stir-fry's and pasta, enjoy them in a variety of meals like our Creamy Avocado Fettuccine!
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1.Cut Tofu into 10 rectangles and cut salmon into same size pieces.
2.Cut carrot & bamboo shoot into the same sizes of Tofu pieces. Cut mushrooms in half.
3.Arrange one piece Tofu on a plate. Place one piece of salmon on Tofu. Top with one slice of bamboo shoot, one piece of mushroom, and one sl
Prepare Tofu Shirataki according to package instructions. Roughly chop. Add all ingredients to large pot and bring to boil. Reduce heat to low and simmer for 20 minutes.
Set oven to 410F. Chop tofu into small chunks and set aside in a bowl.Grate a head of raw cauliflower into a bowl in order to create cauliflower rice.
Set a skillet on medium high heat and spray with coconut or olive oil. Toss in red onion, mushrooms and the sea
Coat tofu in taco seasoning. Add oil to a pan set to medium-high heat. Add tofu and cook until browned, set aside (if crumbling tofu, add to pan and sprinkle with taco seasoning). Add black beans and corn to two seperate pots set to medium heat. Heat until cooked through.