Vegetarian

Roasted Tofu and Peanut Noodle Salad is for Lunch.

Roasted Tofu and Peanut Noodle Salad takes several minutes to prepare.

Roasted Tofu and Peanut Noodle Salad takes several minutes to cook.

Roasted Tofu and Peanut Noodle Salad makes 4 servings.

The ingredients for Roasted Tofu and Peanut Noodle Salad are:

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

Here is how you make Roasted Tofu and Peanut Noodle Salad:

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 cupNumber of Servings: 4Recipe submitted by SparkPeople user ELIZ4824.

The nutritional information for Roasted Tofu and Peanut Noodle Salad is:

• Servings Per Recipe: 4
• 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