Chiligetti with Tofu

Chiligetti with tofu and GoSkinny Noodles Spaghetti konjac shirataki
2 7.05 oz packages GoSkinny Noodles Spaghetti
1 14 oz package extra firm tofu, rinsed, dried, pressed, and crumbled*
1 small onion, chopped
1 14.5 oz can kidney beans, rinsed and drained
1 14.5 oz diced tomatoes, undrained
6-7 fresh mushrooms, diced (or 1 14 oz can mushroom, drained)
1 envelope chili seasoning
Optional: Salt to taste
Grated Parmesan cheese for serving
*Rinse tofu, dry with paper towel. Wrap tofu in several layers of paper towel and gently press out the water. Use fork to crumble to desired size.
Note: For meat lovers, add 1 lb. ground beef instead of tofu and cook with onions 5-6 minutes

Rinse and drain GoSkinny Noodles Spaghetti, set aside. In a large skillet, add olive oil and cook onion and tofu over medium heat, 3-4 minutes until onions are transparent. Stir in GoSkinny Noodles, beans, tomatoes, mushrooms, chili seasoning. Cover and simmer for 8 - 10 minutes. Sprinkle with Parmesan cheese and serve hot. Makes 4 servings.

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