I was at a potluck recently where my friend Marci served a Mexican dish that was so good people were raving (and taking second helpings). Everyone was surprised to learn that she’d made it with tofu noodles and almond milk cheese because it tasted like the real thing.
Here’s the recipe, based on a Hungry Girl dish that Marci modified to make it even more delicious.
1/2 onion diced
1—2 cloves garlic
Salt and pepper
1 lb ground turkey
2 medium tomatoes (such as heirloom)
1 package taco seasoning
1/4 to 1/2 cup shredded cheese (regular, soy or almond milk cheese)
- Heat skillet with oil.
- Saute onions and garlic.
- Add turkey and seasonings to taste, brown.
- Add diced tomatoes, cook for 2—3 minutes.
- Add taco seasoning, cook until all the liquid is gone.
- Drain noodles and rinse well, pat dry. Place in microwave for one minute.
- Drain excess liquid, pat dry and cut into 3 inch pieces.
- Mix noodles into the meat mixture, transfer to baking dish and sprinkle with cheese.
- Bake at 375 of 25—30 minutes.
- The Shirataki noodles contain yam flour. If you are avoiding flour, you may want to use the Ezekial noodles or cooked brown rice instead.
- If you are avoiding sugar, make sure to read the labels of the taco seasoning; many pre-made seasonings contain sugar (or some derivative).
Try this recipe and if you have any modifications, please share in the Comments section or send an email to [email protected].