Summer Evening Shirataki Noodles

I threw this together one steamy evening, shortly before fleeing the New England heat for two cool, rainy weeks in the UK (during which time I was too busy/lazy to do much cooking or posting). If you're unfamiliar with tofu shirataki noodles, they're available in most Asian groceries, and an increasing number of health food stores and markets. I'd been meaning to try them for awhile, and finally picked some up on a whim. My experiment was an unqualified success (i.e., there were no leftovers), but I want to stress that they should be rinsed thoroughly and then dry-roasted as directed below to produce a traditional "noodley" texture while removing what The Tempest's Trinculo might describe as "a very ancient and fishlike smell." Anyway,  while you could obviously do this with regular pasta, we found them a light, healthy (and gluten-free) change of pace on a warm summer evening; I recommend giving this interesting alternative a try!

Summer Evening Shirataki Noodles
Ingredients
~ Two packages Shirataki angel hair noodles
~ 1 cup vegetable broth
~ 1 tbsp. garlic
~ 1 tsp. each: salt, oregano, parsley
~ Fresh black pepper
~ 1.5 cups coarsely chopped ripe tomatoes
~ 3 packed cups baby spinach
~ 1 packed cup chopped, fresh basil
~ 1 12 oz. package smoked tofu, cubed
~ 1/4 cup nutritional yeast 

Directions
~ Place the tofu cubes on a non-stick baking sheet (or one coated with a little cooking spray), and bake at 400 degrees fahrenheit for about 15-20 minutes, turning once. Remove from oven and set aside.
~ Drain and rinse the shirataki noodles under warm water for a minute or two, then pat dry with a tea towel.
~ Heat a non-stick skillet over high heat and add the noodles. Dry roast for 1-2 minutes, stirring gently; when the noodles are dry, you may hear a squeaking noise as you move them around in the pan.
~ Add the broth, garlic, and dry seasonings; stir to combine.
~ Mix in the tomatoes, tofu, and spinach. Cook for a minute or two, until everything is just heated and the spinach wilts.
~ Add the chopped basil and the nooch, stir to combine, and serve.