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Roasted Tofu & Peanut Noodle Salad

July/August 2013

Your rating: None Average: 4.4 (20 votes)

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.


Roasted Tofu & Peanut Noodle Salad

Makes: 5 servings, 2 cups each

Serving Size: 2 cups each

Active Time:

Total Time:

Ingredients

  • 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

  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

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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Recipe Categories

Total Time
45 minutes or less
Main Ingredient
Vegetarian, soy
Preparation/ Technique
Marinate/Rub
Meal/Course
Lunch
Dinner

Style/Theme
Vegetarian
Ethnic/Regional
Asian
Ease of Preparation
Easy
Publication
July/August 2013
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