Roasted Tofu and Peanut Noodle Salad

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.