Orange Tofu Noodles

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 362.7
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 624.5 mg
  • Total Carbs: 60.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 13.2 g

View full nutritional breakdown of Orange Tofu Noodles calories by ingredient


Introduction

Filled with carrots, zucchini, broccoli, onion and sweet potato, these noodles are gluten free, vegan and packed with flavour thanks to Barilla Gluten Free spaghetti and San-J Orange Sauce! I love black soybean tofu, but use what you have :-) Filled with carrots, zucchini, broccoli, onion and sweet potato, these noodles are gluten free, vegan and packed with flavour thanks to Barilla Gluten Free spaghetti and San-J Orange Sauce! I love black soybean tofu, but use what you have :-)
Number of Servings: 8

Ingredients

    800g (2 blocks) Vitasoy Sprouted Organic Black Soybean Tofu (or your favourite firm tofu), frozen, thawed, drained and pressed
    200 ml (just over ¾ cup) San-J Orange Sauce
    2 tbsp fresh grated ginger
    2 cloves garlic, minced
    1 tbsp rice vinegar
    2 tbsp low sodium tamari
    1 tbsp brown rice syrup
    1 large sweet potato
    1 large zucchini
    4 cups gluten free vegetable broth
    1 box (12 oz) Barilla Gluten Free Spaghetti
    2 tbsp sesame oil
    1 large onion, halved and sliced into half moons
    3 medium carrots, sliced
    1 cup chopped broccoli
    ¼ cup minced cilantro

Tips

This is even good cold the next day! This is the sauce I use: http://san-j.com/products/orange-sauce


Directions


Cube the tofu and place in a shallow casserole dish.
In a measuring cup, whisk together the Orange Sauce, ginger, garlic, vinegar, tamari and rice syrup.
Pour 3/4 of the sauce mixture over the tofu and stir gently to coat all sides. Cover and let stand while preparing the rest of the ingredients. Reserve remaining sauce.
Using a spiralizer, julienne peeler or sharp knife, cut sweet potato and zucchini into "spaghetti" strands. Place into different bowls and set aside.
Bring vegetable broth to a boil in a large pot and add the spaghetti. Cook for 8 minutes, then add sweet potato and cook 2 minutes.
Reserve 2 cups of broth and add to the reserved sauce mixture, then drain pasta mixture and set aside.
In the same pot, heat sesame oil over medium high.
Add the onion and carrots and cook until softened.
Add the broccoli, tofu and spiralized zucchini. Cook until broccoli begins to soften and turn bright green.
Add the pasta mixture and reserved sauce mixture. Cook, stirring, until all the ingredients are combined and the vegetables are crisp-tender.
Fold in cilantro and serve.

Serving Size: Makes 8 generous servings

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.