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20 minute dinner recipes

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Roasted Tofu & Peanut Noodle Salad


From EatingWell:  July/August 2013

Top this vegetarian noodle salad recipe, which is tossed with loads of veggies and ample peanut sauce, with chopped roasted peanuts for added crunch and protein.

5 servings, 2 cups each | Active Time: 40 minutes | Total Time: 40 minutes



  1. Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray. Put a large pot of water on to boil for spaghetti.
  2. Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.
  3. Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes.
  4. Meanwhile, cook spaghetti according to package directions. Drain.
  5. Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. Add the spaghetti, cabbage, bell pepper and snow peas; toss to coat. Top with the tofu.


Per serving : 423 Calories; 21 g Fat; 2 g Sat; 5 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 21 g Protein; 8 g Fiber; 546 mg Sodium; 321 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 11/2 vegetable, 1 medium-fat meat, 1 high-fat meat, 2 1/2 fat