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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)