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.

 

Dietary Info: Dairy-Free | High Calcium | High Fiber | Diabetic Appropriate

Health Info: Heart Healthy | Bone Health | Healthy Aging | Healthy Immunity

Ingredients: 

  • ¼ cup lime juice
  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 14- to 16-ounce package extra-firm water-packed tofu, cut into ½-inch cubes
  • 6 ounces whole-wheat spaghetti
  • ½ 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

Directions:

  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.