Roasted Tofu & Peanut Noodle Salad

5 Reviews
From: EatingWell Magazine 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.

Ingredients 5 servings

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  • 1/4 cup lime juice
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 14- to 16-ounce package extra-firm water-packed tofu, cut into 1/2-inch cubes
  • 6 ounces whole-wheat spaghetti
  • 1/2 cup smooth natural peanut butter
  • 3 tablespoons water
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 6 cups thinly sliced napa cabbage
  • 1 medium orange bell pepper, thinly sliced
  • 1 cup thinly sliced trimmed snow peas

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 431 calories; 21 g fat(3 g sat); 8 g fiber; 41 g carbohydrates; 21 g protein; 54 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 2275 IU vitamin A; 80 mg vitamin C; 262 mg calcium; 4 mg iron; 534 mg sodium; 321 mg potassium
  • Nutrition Bonus: Vitamin C (133% daily value), Vitamin A (46% dv), Calcium & Magnesium (26% dv), Iron (21% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 1/2 vegetable, 1 medium-fat meat, 1 high-fat meat, 2 1/2 fat

Reviews 5

September 16, 2013
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By: EatingWell User
So good, even the carnivore husband liked it! It was a simple, easy recipe - the first time I'd ever cooked with tofu or Nappa cabbage. Very good flavor. Pros: Easy, full of veggies, good flavor Cons: Can't think of any
August 04, 2013
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By: EatingWell User
Great potential Real good dinner, or even side dish. I would either add some heat, or almost double the garlic and ginger. Pros: quick, healthy, unique Cons: lacks flavor
July 17, 2013
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By: SarahE83
Delicious Salad that creates equally excellent leftovers This salad is WONDERFUL. It was my first time cooking with tofu so I was a bit nervous. No need to be, it turns out. Salad has wonderful full taste that even my one year old was able to enjoy :). This would be a great salad to make for a food prep for a few days of lunches or quick grab and go dinners. Seems like it would keep for up to 3 days well. Pros: Flavor, Crunch, Keeps Well Cons: Needs a smidge of heat
July 12, 2013
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By: EatingWell User
Great summer time dinner I might add a little chili sauce in the future, but I liked the cooling temp the salad offered. Our 5 and 7 year old neighbors stopped by to visit (us empty nesters) as we were starting to eat. They joined us for a taste. Both enjoyed the salad and dressing, although the tofu did not make it pass their trial bites. The 7 year old described the roasted tofu as unique. A great multi-generational hit!
July 06, 2013
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By: EatingWell User
Perfect, but needs heat ...nothing a few shakes of halepeno sauce couldn't fix. Excellent and easy recipe.