Name: Roasted Tofu & Peanut Noodle Salad
Cook time: 40 min
Total time: 40 min
Ingredients: 0.25 cup lime juice; 0.25 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; 0.5 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

Roasted Tofu & Peanut Noodle Salad

4.6

(5)

5 Reviews

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

Updated on August 16, 2019

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

5 servings, 2 cups each

Nutrition Profile:

Bone Health Dairy-Free Diabetes Appropriate Healthy Aging Healthy Immunity Healthy Pregnancy Heart Healthy High Calcium High Fiber High-Protein Low Added Sugars Low Sodium Low-Calorie Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

¼ cup lime juice
¼ 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
½ 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

Directions

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 (per serving)

431	Calories
21g	Fat
41g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 431
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 8g	30%
Total Sugars 6g
Protein 21g	42%
Total Fat 21g	27%
Saturated Fat 3g	14%
Vitamin A 2275IU	45%
Vitamin C 80mg	88%
Folate 54mcg	14%
Sodium 535mg	23%
Calcium 262mg	20%
Iron 4mg	21%
Magnesium 105mg	25%
Potassium 321mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.