Low Carb Vegan Coconut Lime Noodles with Chili Tamari Tofu (gluten free, keto, low-FODMAP)
Like with a plant based ketogenic diet, eating a plant based, low carb, low FODMAP diet can get boring fast. A few days in, and I’d found myself basically eating the same meals every day. That gets boring fast. I’d been wanting to make some sort of coconut lime soup for a while, and realized that I had an overabundance of shirataki noodles in my fridge. Shirataki noodles are a low-FODMAP food, thankfully, because they really are a staple of my low carb vegan diet.
A serving of this is 6.5g of net carbs, whis is a little higher than most things, but it also has 15.7g of protein. Not too shabby for dinner. It’s also just a really delicious dish, and worth trying to budget into your carbs!
Notes on Making Low Carb Vegan Coconut Lime Noodles with Chili Tamari Tofu (gluten free, keto, low-FODMAP)
- I used the following brands to make this (and calculate nutrition): House Foods Shirataki noodles, San-J low sodium tamari, Bob’s Red Mill sesame seeds, Nasoya Organic extra firm tofu, Trader Joe’s organic coconut milk. The spices and oils were calculated based on the USDA database.
- If you use different brands or varieties of ingredients, you’ll likely have different nutrition info. 🙂
- I used cayenne pepper here, but you can use any chili pepper. Also, this is a pretty mild dish, so definitely double the cayenne and pepper flakes if you like things on the spicy side!
- You can either use all the sesame seeds in the noodle dish, or reserve 1 tbsp for garnishing.
- I definitely recommend using a whole lime for this over lime juice. For starters, the zest adds a nice flavor, but there’s just something so punchy and nice about fresh lime juice.
- The ingredients for this are all low-FODMAP, which is why there is neither onion nor garlic. Feel free to add a little of either if you’d like.
- If you aren’t so concerned about carb counts, you can use zucchini or carrot noodles instead for added nutrition.
- 1 can (13.5oz/400ml) Full fat coconut milk
- 2 packages (8oz/226g each) shirataki noodles
- 4 tbsp sesame seeds
- juice and zest of 1 lime
- 1/2 tsp ground or fresh grated ginger
- 1/4 tsp red pepper flakes
- pinch of salt
- 1 block (13.5oz/397g) extra firm tofu
- 4 tbsp low sodium tamari
- 1 tbsp olive oil
- 1/4 tsp cayenne pepper (or ground chili pepper of choice)
- Preheat your oven to 350F.
- Drain tofu, and press out excess moisture. Cube into roughly 1"x1" blocks.
- Mix together tamari, olive oil and cayenne. In a shallow dish, arrange the tofu cubes in a single layer, and pour the mixture over the tofu. You'll want to flip the pieces a few times so that they are evenly covered.
- Place the tofu pieces on a baking sheet and bake for 20-25 minutes.
- While the tofu is baking, drain and rinse the noodles. Add to a pan on medium heat, along with the rest of the noodle ingredients and mix until well combined. Partially cover and cook for about 10 minutes, then reduce the heat and continue cooking for another 10 minutes.
- Once the tofu is done, turn off the heat under the noodles as well. Then let everything cool for a few minutes before plating. Garnish with lime zest, red pepper flakes, microgreens, more sesame seeds, or whatever your heart desires.