Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 2013


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees 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.

Nutrition Facts

2 cups
431 calories; protein 21.2g; carbohydrates 41.4g; dietary fiber 8.4g; sugars 5.7g; fat 20.9g; saturated fat 2.7g; vitamin a iu 2274.9IU; vitamin c 79.6mg; folate 54.3mcg; calcium 261.9mg; iron 3.8mg; magnesium 104.5mg; potassium 320.5mg; sodium 534.5mg; thiamin 0.3mg.

2 starch, 1 1/2 vegetable, 1 medium-fat meat, 1 high-fat meat, 2 1/2 fat