I took some fish out of the freezer this mornig and put it in the fridge with the intention of grilling some lemon-pepper fish tonight. Well, it was still frozen when I got home, so there went that idea. So instead… I go looking through the fridge.

Hmmm…. left over (home made) salsa from a BBQ last week. Some left over pizza sauce. Turkey… grilled that breast last week, still have a lil bit left. Bout 1/2 can of left over diced tomatoes. What’s that down on the bottom shelf?  Tofu Shirataki… oh yea. Found this at Byerly’s a couple weeks ago. Tofu “spaghetti” noodles. In a 4oz serving there’s 20 calories, .5g of fat, 3g of carbs and 1g of protein. Been meaning to try these out.

So… spaghetti it is (they do make a angel hair and fettuccini style noodles as well).

According to their website,

Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku – a member of the yam family and tofu. It is a healthy, uniquely textured noodle – that pleases people of all ages!

Now for the sauce… I could open a jar and deal with more left-overs, or make do with what I’ve got. Hey, I’m adventurous.

So… I started out by trying to pick the onions out of the salsa… then decided I would just use a bunch of the salsa, minus some of the liquid. Onions, tomato chunks, and even the black soy beans. (gotta get that protein, right?). So the left over canned tomatoes stayed in the fridge, but the last half of a roma tomato from making the salsa did get chopped up and added to the skillet.

After heating that up to a nice sizzle, I tossed in some chopped garlic and bout 1/2 teaspoon of capers (from an open jar of course) and cooked about another 30 seconds before adding the left over pizza sauce. There wasn’t much, a couple tablespoons full. And it was very thick, so I watered it down with… well, not water, but about 3 oz (1/2 a small can) of V8 juice I had in the fridge.

Then I tossed in some dried oregano, dried basil and some red pepper flakes, stirred it up and after about a minute or two the 3 or so ounces of left over turkey (that I chopped up) went in as well. I could have added the rest of the V8 or something, but I wanted a thicker sauce.

Not the best picture, but you get the idea. The noodles had to be drained, rinsed and drained again. Then I took a couple ounces and nuked for just under a minute. Plated those and spooned about half the sauce on top, and instead of the parm cheese, I have some open feta so I topped it with some of that.

The noodles look paler than regular pasta, but they tasted good. They were kind of curly, and as I ate them they kind of reminded me of ramen. Slightly over-cooked ramen. These noodles are not “al dente” by any means, but for a very low-carb alternative, they are very good. And they’re not cheap, over $3 for the 8oz package, but I will get 3 or maybe 4 servings for myself out of that one package, so not a bad deal overall.

And the sauce was really good. Kinda sweet, kinda spicey. The beans were a nice texture alternative, the feta cheese gave it a nice zing. I’m glad I have enough left for lunch tomorrow… yet also kinda bummed I’ll never be able to make it quite like this again… but I suppose that’s better than having it turned out so bad I wouldn’t have been able to eat it.

I think I have some of the cauliflower based alfredo sauce n the freezer, will have to pull that out for later this week.