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.
- 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
- 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.
- Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.
- 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.
- Meanwhile, cook spaghetti according to package directions. Drain.
- 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; 0 g added sugars; 21 g protein; 8 g fiber; 546 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, 11/2 vegetable, 1 medium-fat meat, 1 high-fat meat, 2 1/2 fat
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- Total Time
- 45 minutes or less
- Main Ingredient
- Vegetarian, soy
- Preparation/ Technique
- Ease of Preparation
- July/August 2013