Roasted Tofu & Peanut Noodle Salad

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.