Today’s lunch deals with a lovely invention, Tofu Shirataki Noodles! I love these so much because they can add bulk to any meal! Today’s noodle bowl includes: broccoli, spinach, roasted red peppers, .5 cup mixture of garbanzo and kidney beans. I seasoned with lemon juice, garlic, sea salt, pepper, and snuck in some dill.
On the side, I had a mix of baby carrots and celery dipped in salsa. Am I the only one who eats this mix? I tend to get weird stares when I munch on these!
301 calories, 15 grams of protein, and 16 grams of fiber.
Annie said
I love vegies dipped in salsa…you are not weird by any means!
VeggieGirl said
mmm, what a great bowl-meal!! vegetables dipped in salsa = divine.
Sarah said
I love the looks of this, and I adore carrots and celery in salsa. I adore carrots and celery in peanut butter too
. One hint though, I saw on FatFreeVegan (Susan’s site: http://blog.fatfreevegan.com/2006/09/shirataki-noodles-with-tomato-pesto.html) that the tofu shirataki arent vegan ’cause their calcium is from shellfish. I don’t know if it’s changed since then!