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.

EatingWell Test Kitchen
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

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.

Reviews (4)

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7 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 5 stars
I follow the recipe exactly except I used 1/4 cup peanut butter and PB powder to make 1/4 cup (just to cut a few calories) and then added some fresh cilantro. I'll make this again. Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
Perfect but needs heat...nothing a few shakes of halepeno sauce couldn't fix. Excellent and easy recipe. Read More
Rating: 4 stars
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! Read More
Rating: 4 stars
This was delicious and easy to make. I have never roasted tofu before and it worked so well. It was so brown and crispy on the outside. Yum! I made a few modifications: -I used savoy cabbage instead of napa cabbage. It probably would have been a bit better with the napa cabbage but it was all I had. -I thought the sauce seemed a bit bland so I added extra garlic chopped red chilli a splash of fish sauce and a splash of red wine vinegar to pep it up. -I used soba noodles instead of whole wheat pasta. It worked great! Such a simple tasty recipe. I would love to try different variations of it in the future. Read More
Rating: 5 stars
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 Read More