Roasted Tofu and Peanut Noodle Salad
- Number of Servings: 4
Ingredients
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.
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.
Serving Size: 1 serving = 1.75 cup
Number of Servings: 4
Recipe submitted by SparkPeople user ELIZ4824.
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 4 cups thinly sliced napa cabbage 1 medium orange bell pepper, thinly sliced 2 cup broccoli
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.
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.
Serving Size: 1 serving = 1.75 cup
Number of Servings: 4
Recipe submitted by SparkPeople user ELIZ4824.
Nutritional Info Amount Per Serving
- Calories: 517.4
- Total Fat: 21.7 g
- Cholesterol: 0.0 mg
- Sodium: 843.4 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 10.8 g
- Protein: 25.9 g
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