Roasted Tofu & Peanut Noodle Salad Makes: 5 servings, 2 cups each Active time: 40 minutes | Total: 40 minutes Heart Health Diabetes Weight Loss Gluten Free 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. 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 6 cups thinly sliced napa cabbage 1 medium orange bell pepper, thinly sliced 1 cup thinly sliced trimmed snow peas 1. 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. 2. Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.
3. 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. 4. Meanwhile, cook spaghetti according to package directions. Drain. 5. 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. Per serving: 423 calories; 21 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 42 g carbohydrate; 0 g added sugars; 21 g protein; 8 g fiber; 546 mg sodium; 321 mg potassium. Nutrition bonus: Vitamin C (133% daily value), Vitamin A (46% dv), Calcium & Magnesium (26% dv), Iron (21% dv)
